Grilled Salmon with Mustard and Herbs

Fatty Fish like salmon are loaded with heart-healthy omega-3 fatty acids. Cooking salmon over a bed of lemon and fresh herbs infuses it with flavor and keeps the fish tender and moist. I like a blend of thyme, rosemary, tarragon and oregano, but any of your favorite herbs will work.

Ingredients-
2 lemons, thinly sliced, plus 1 lemon cut into wedges for garnish
20-30 sprigs of fresh herbs plus 2 tablespoons chopped, divided
1 clove garlic or 1 teaspoon of garlic paste
¼ teaspoon salt
1 tablespoon Dijon mustard
1 pound center-cut salmon

Preheat grill to medium-high heat.

Spray your salmon with Olive Oil and sear all sides briefly on the grill. I do this ONLY because I like the appearance of the grill marks. You can choose to skip this step.

Lay two 9-inch pieces of heavy duty foil on top of each other and place on a rimless baking sheet. Arrange lemon slices in two layers in the center of the foil. Spread herb springs over the lemons. With the side of a chef’s knife, mash garlic with salt to form a paste. (Or use the garlic paste). Transfer to a small dish and stir in mustard and remaining chopped herbs. Spread the mixture over both sides of the salmon. Place the salmon on the herb sprigs.

Slide the foil and salmon off the baking sheet onto the grill without disturbing the salmon-lemon stack. Cover the grill: cook until the salmon is opaque in the center, 15-18 minutes. Wearing oven mitts, carefully transfer foil and salmon back onto the baking sheet. Cut the salmon into 4 portions and serve with lemon wedges.

Makes 16 ounces of protein