Recipe courtesy of Kathleen Daelemans
Oven-Baked Salmon
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 177
- Total Fat
- 11 grams
- Saturated Fat
- 2.5 grams
- Cholesterol
- 47 milligrams
- Sodium
- 170 milligrams
- Carbohydrates
- 0 grams
- Dietary Fiber
- 0 grams
- Sugar
- 0 grams
- Protein
- 17 grams
- Total: 20 min
- Prep: 5 min
- Cook: 15 min
Ingredients
12 ounce salmon fillet, cut into 4 pieces
Coarse-grained salt
Freshly ground black pepper
Toasted Almond Parsley Salsa, for serving
Baked squash, for serving, optional
Toasted Almond Parsley Salsa:
1 shallot
1 tablespoons red wine vinegar
Coarse grain salt
2 tablespoons capers, rinsed
1 cup fresh flat-leaf parsley
1/2 cup toasted almonds
Extra-virgin olive oil
Directions
- Preheat the oven to 450 degrees F.
- Season salmon with salt and pepper. Place salmon, skin side down, on a non-stick baking sheet or in a non-stick pan with an oven-proof handle. Bake until salmon is cooked through, about 12 to 15 minutes. Serve with the Toasted Almond Parsley Salsa and squash, if desired.
Toasted Almond Parsley Salsa:
- Mince the shallot and add to a small bowl. Pour the vinegar over the shallots and add a pinch of salt. Let sit for 30 minutes.
- Roughly chop the capers, parsley and almonds and add to the shallots. Add the olive oil, tasting as you go. Mix again and adjust the seasonings.