Here is a quick and easy grilled salmon recipe you can have prepared and serve in about half an hour. Lemon or lime has to be one of our favorite addition to seafood because it reduces the amine compound that is responsible for the “fishy” smell in seafood.
|Salmon, skinless 6 oz (or 4 oz w/ skin)||241 calories|
|Zucchini, sliced, 2 cups||38 calories||7 g carb|
|Strawberries, 4 medium||15 calories||3 g carb|
|½ tsp oil for zucchini||20 calories|
|TOTAL||314 calories||10 g carb|
The ingredients are friendly for a gluten-free diet or just when you are trying to live healthier.
The seasonings are quite flexible. We used Montreal seasoning found in the pantry, but you can make your own by combining 2 tsp paprika, 2 tsp black pepper, 2 tsp kosher salt, 1 tsp garlic, 1 tsp onion, 1 tsp red pepper flakes.
|Lemon, 1 slice|
|Montreal seasoning, generous amount|
|Rosemary, a couple of sprigs|
|Thyme, a couple of sprigs|
- Turn on the grill for preheating.
- Generously rub Montreal seasoning into all sides of the salmon. Transfer the salmon to a large piece of foil paper. Squeeze a slice of lemon on top of the salmon. Put the squeezed lemon on top of the salmon. Crush the thyme and rosemary with your fingers and put the sprigs on top. Wrap up the salmon, lemon, thyme and rosemary inside the foil to prepare for grilling. This will allow the salmon soak up the seasoning for a moist, tasty meal.
- For the zucchini, drizzle 1/2 tsp of oil on top. We used canola oil, but you can use whichever oil you have in the pantry. Transfer the zucchini onto a big sheet of aluminum foil and wrap it up for grilling.
- Grill the salmon on medium heat with the lid closed for about 6-8 minutes on each side. The zucchini only needs roughly half of the time on the grill, so 2-5 minutes on each side.
- Open the foil. Transfer the contents to a plate. Serve with strawberries. We hope this recipe gives you a couple of ideas for your next meal 🙂