Lemon Herb Grilled Salmon

When choosing a protein for your diet, you should try to get as much bang for your buck as possible. Which is why I recommend adding salmon into your meal planning. Salmon is an excellent source of vitamin B12, vitamin D and selenium. It is a good source of niacin, omega-3 fatty acids, protein, phosphorus and vitamin B6. It is also a good source of choline, pantothenic acid, biotin and potassium.

  • 4 teaspoons extra-virgin olive oil, plus more for the grill
  • 1 (2 1/2-pound) skin-on side of salmon, pin bones removed
  • 1/2 teaspoon fine sea salt
  • 1/2 teaspoon ground black pepper
  • 4 lemons, halved
  • 2 tablespoons mixed chopped herbs such as tarragon, marjoram, thyme and parsley
Oil grill grates, then preheat grill to medium-high heat. Meanwhile, brush salmon all over with oil and sprinkle with salt and pepper. Arrange salmon on grill, skin-side down and cook, gently flipping once, until golden brown on both sides and cooked to desired doneness, up to about 15 minutes total. To flip the salmon, use two large spatulas. Or use a rimless baking sheet to help you flip the salmon and slide it back onto the grill to cook on the second side.

Meanwhile, arrange lemons on grill, cut-sides down and grill until deep golden brown and fragrant, 5 to 7 minutes. When done, carefully transfer salmon to a large platter, scatter herbs over the top and serve with lemons on the side for squeezing.