Fresh salmon with fresh herbs and lemon—a stellar combination. If you prefer your fish with sauce, this entrée is also great topped with Pineapple-Kiwi Salsa (page 270).

　　

Ingredients

Serves 4; 3 ounces fish per serving

　　Olive oil spray

　　1 1-pound 4-ounce salmon fillet with skin (tail end preferred), rinsed

　　1 medium lemon, halved crosswise, divided use

　　1 1/2 teaspoons snipped fresh dillweed or 1/2 teaspoon dried, crumbled

　　12 sprigs of fresh thyme, divided use

　　

Step 1

Generously spray the grill rack with olive oil spray. Preheat the grill on medium high.

　　

Step 2

Place the fish with the skin side down on a large plate. Squeeze the juice from one lemon half over the fish. Sprinkle with the dillweed. Using your fingertips, gently press the dillweed so it adheres to the fish.

　　

Step 3

Thinly slice the remaining lemon half. Lay the slices on the fish. Top with 8 sprigs of thyme.

　　

Step 4

Grill the fish with the skin side down for 20 minutes, or to the desired doneness. Serve the fish garnished with the remaining 4 sprigs of thyme.

　　

Nutrition Information

Step 5

(Per serving)

　　

Step 6

Calories: 145

　　

Step 7

Total fat: 4.5g

　　

Step 8

Saturated: 0.5g

　　

Step 9

Trans: 0.0g

　　

Step 10

Polyunsaturated: 1.5g

　　

Step 11

Monounsaturated: 1.0g

　　

Step 12

Cholesterol: 65mg

　　

Step 13

Sodium: 83mg

　　

Step 14

Carbohydrates: 1g

　　

Step 15

Fiber: 0g

　　

Step 16

Sugars: 0g

　　

Step 17

Protein: 25g

　　

Step 18

Calcium: 17mg

　　

Step 19

Potassium: 407mg

　　

Dietary Exchanges

Step 20

3 lean meat

　　American Heart Association Low-Salt Cookbook, 4th Edition