Northwest Cuisine
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 | ||
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Calories: 208 | ||
Calories from Fat: 53 (25%) | ||
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Amt Per Serving | % DV | |
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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 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 208
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Salmon Salad
If you have leftovers, I suggest making this
— stevemur
What would you serve with this? Link in another recipe.