Serves 4/ This recipe also works well with tarragon, thyme, sage or dill in place of rosemary.

4 teaspoons olive oil

2 teaspoons white wine vinegar

2 tablespoons fresh rosemary, finely minced

1 teaspoon salt

1 teaspoon freshly ground pepper

4 salmon fillets (about 6 ounces each)

6 lemon wedges

1. In shallow glass baking dish, combine first five ingredients and mix well. Place salmon in baking dish skin up and turn to coat; cover and marinate in refrigerator for 1-2 hours.

2. Preheat grill. Remove salmon from marinade and place fillets in center of grill. Cook 7-8 minutes each side, until fish is opaque throughout. Garnish with lemon wedges.

PER SERVING: 347 cal, 59% fat cal, 23g fat,100mg chol, 34 protein, 2 carb