1. Preheat oven to 450 degrees.
2. Line a shallow roasting pan with foil; coat foil with cooking spray.
3. Sprinkle salmon with salt and pepper. Combine rinds; spread over fish. Arrange chives, thyme, oregano, and tarragon horizontally across fish. Arrange lemon slices on top of herbs.
4. Place fish on prepared pan. Cover with foil; seal. Bake for 30 minutes or until fish flakes easily when tested with a fork. Serve warm or at room temperature.
Makes 10 servings (serving size: about 4 ounces salmon). Nutritional values per serving: 213 calories (41 percent from fat), 9.8g fat (2.3g sat, 4.3g mono and 2.3g poly), 28.9g protein, 0.4g carbohydrate, 0.2g fiber, 75mg cholesterol, 0.5mg iron, 292mg sodium and 17mg calcium.
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|Serving Size: 1 Serving (270g)|
|Recipe Makes: 10|
|Calories from Fat: 53 (25%)|
|Amt Per Serving||% DV|
|Total Fat 5.9g||8 %|
|Saturated Fat 1g||5 %|
|Monounsaturated Fat 1.5g|
|Polyunsanturated Fat 2.3g|
|Cholesterol 81.5mg||25 %|
|Sodium 283.2mg||10 %|
|Potassium 690.7mg||18 %|
|Total Carbohydrate 12.5g||4 %|
|Dietary Fiber 5.5g||22 %|
|Sugars, other 6.9g|
|Protein 32.8g||47 %|
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Calories per serving: 208
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