SALMON STACK

2 — lemons, thinly sliced, plus 1 lemon cut into wedges for garnish

20-30 — sprigs mixed fresh herbs, plus 2 tablespoons chopped, divided ( basil, thyme and rosemary)

1 — clove garlic

1/2 tsp — salt

1 tsp — pepper

2 tbsp — Dijon mustard

1.5 pound — center-cut salmon, skinned

DIRECTIONS

1 Preheat grill to medium-high.

2 Lay two 9-inch pieces of 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 sprigs over the lemons. With the side of a chef’s knife, mash

garlic with salt to form a paste. Transfer to a small dish and stir in mustard and the remaining 2 tablespoons

chopped herbs. Spread the mixture over both sides of the salmon. Place the salmon on the herb sprigs.

3 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, 10-15 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 (discard herb sprigs and lemon slices).

APPROXIMATE MACROS PER SERVING: 212 CALORIES ■ 15G FAT ■ 1G CARBS ■ 23G PROTEIN

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