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Grilled Salmon with Fresh Citrus and Herbs

(Adapted from Well Plated)

Grilling weather is here! Using an outdoor grill is a great way to reduce the fat content of meats, experiment with different vegetables, and get some vitamin D. Give this heart-healthy, anti-inflammatory recipe below and let us know what you think!

Yield: 4, 6-ounce servings

Prep Time: 5 minutes

Cook Time: 20 minutes

Total Time: 25 minutes


  • 1 ½ pound boneless, skinless side of salmon (best if fresh)

  • 1 small bunch of fresh dill, divided

  • 1 large lemon, thinly sliced

  • 2 tablespoons olive oil

  • 3 cloves minced garlic

  • ¾ teaspoon salt

  • ¼ teaspoon freshly ground black pepper


  • Remove salmon from the refrigerator and let come to room temperature. Preheat outdoor grill to medium/375 degrees F. Line a rimmed baking sheet with aluminum foil.

  • Lightly coat the foil with cooking spray. Arrange half of the dill down the middle of the foil and top with lemon slices. Place the salmon on top.

  • Drizzle the salmon with olive oil and sprinkle with salt and pepper. Scatter the garlic over the salmon then lay the remaining dill and lemon on top.

  • Fold the sides of the aluminum foil up and over the top of the salmon until it is completely enclosed forming a sealed packet leaving a little room inside the foil for air to circulate.

  • Carefully slide the wrapped salmon on the grill. Close the grill and let the salmon cook for approximately 14-18 minutes or until it almost reaches 145 degrees F at the thickest part.

  • Carefully remove the salmon from the grill once it flakes easily with a fork and/or reaches 145 degrees F.






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