Leigh

Garlic butter baked salmon

Posted on by Leigh

Garlic butter baked salmon

Print Pin Rate
Course: Supper
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Servings: 4 people
Calories: 355kcal

Ingredients

  • 4 salmon fillets (about 150-200g each)
  • 60 g unsalted butter
  • 4 garlic cloves minced
  • 1 tbsp fresh parsley chopped
  • 1 tbsp fresh lemon juice
  • olive oil for greasing
  • salt to taste
  • pepper to taste
  • lemon slices and fresh parsley for garnish (optional)

Instructions

  • Preheat your oven to 180°C (350°F).
  • Rinse the salmon fillets under cold water and pat them dry with paper towels. Place them on a baking sheet lined with parchment paper or lightly greased with olive oil.
  • In a small saucepan, melt the unsalted butter over low heat. Add the minced garlic and cook for about 1-2 minutes, or until the garlic becomes fragrant. Be careful not to let it brown.
  • Stir in the chopped fresh parsley and lemon juice into the melted butter and garlic mixture. Season with salt and black pepper to taste.
  • Drizzle the garlic butter mixture evenly over the salmon fillets.
  • Place the baking sheet with the salmon in the preheated oven and bake for about 12 minutes, or until the salmon flakes easily with a fork and is cooked to your desired level of doneness. Cooking times may vary depending on the thickness of your salmon fillets, so keep an eye on them.
  • Once the salmon is done, remove it from the oven and garnish with lemon slices and additional fresh parsley if desired.
  • Serve the garlic butter baked salmon hot with your favorite side dishes, such as steamed vegetables, rice, or a fresh salad.
    Enjoy your delicious garlic butter baked salmon!
Nutrition Facts
Garlic butter baked salmon
Serving Size
 
1 Serving
Amount per Serving
Calories
355
% Daily Value*
Fat
 
23
g
35
%
Saturated Fat
 
9
g
56
%
Trans Fat
 
0.5
g
Polyunsaturated Fat
 
5
g
Monounsaturated Fat
 
7
g
Cholesterol
 
126
mg
42
%
Sodium
 
78
mg
3
%
Potassium
 
858
mg
25
%
Carbohydrates
 
1
g
0
%
Fiber
 
0.1
g
0
%
Sugar
 
0.1
g
0
%
Protein
 
34
g
68
%
Vitamin A
 
529
IU
11
%
Vitamin C
 
4
mg
5
%
Calcium
 
31
mg
3
%
Iron
 
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
Leigh

Lemon pepper salmon

Posted on by Leigh

Lemon pepper salmon

Print Pin Rate
Course: Supper
Prep Time: 5 minutes
Cook Time: 12 minutes
Marinate: 30 minutes
Total Time: 47 minutes
Servings: 4 people
Calories: 323kcal

Ingredients

  • 4 salmon fillets
  • 2 lemons
  • 2 tbsp olive oil
  • 1 tsp ground black pepper
  • 1 tsp salt
  • 2 garlic cloves minced
  • fresh parsley for garnish (optional)

Instructions

  • Preheat your oven to 200°C (392°F).
  • Wash the lemons thoroughly and zest one of them. Then, juice both lemons to get about 60 ml of lemon juice.
  • In a small bowl, combine the lemon zest, lemon juice, olive oil, minced garlic (if using), salt, and black pepper. Mix well to create the lemon pepper marinade.
  • Place the salmon fillets in a shallow dish or a resealable plastic bag and pour the marinade over them. Make sure the salmon is coated evenly. Allow it to marinate for about 15-30 minutes in the refrigerator. You can also marinate it longer for a more intense flavor.
  • While the salmon is marinating, prepare a baking sheet lined with parchment paper or lightly greased.
  • Transfer the marinated salmon fillets to the prepared baking sheet, skin side down.
  • Bake the salmon in the preheated oven for 12 minutes, or until it flakes easily with a fork. The exact cooking time may vary depending on the thickness of your salmon fillets, so keep an eye on them to avoid overcooking.
  • Once the salmon is cooked through, remove it from the oven and garnish with fresh parsley if desired.
  • Serve your lemon pepper salmon hot with your favorite side dishes, such as steamed vegetables, rice, or a fresh salad.
    Enjoy your delicious lemon pepper salmon!
Nutrition Facts
Lemon pepper salmon
Serving Size
 
1 Serving
Amount per Serving
Calories
323
% Daily Value*
Fat
 
18
g
28
%
Saturated Fat
 
3
g
19
%
Polyunsaturated Fat
 
5
g
Monounsaturated Fat
 
9
g
Cholesterol
 
94
mg
31
%
Sodium
 
666
mg
29
%
Potassium
 
920
mg
26
%
Carbohydrates
 
6
g
2
%
Fiber
 
2
g
8
%
Sugar
 
1
g
1
%
Protein
 
34
g
68
%
Vitamin A
 
83
IU
2
%
Vitamin C
 
29
mg
35
%
Calcium
 
40
mg
4
%
Iron
 
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
Leigh

Cod with crispy green beans

Posted on by Leigh

Cod with crispy green beans

Print Pin Rate
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 4 people
Calories: 631kcal

Ingredients

For the Cod

  • 4 cod fillets
  • 100 g all-purpose flour
  • 2 eggs beaten
  • 150 g breadcrumbs
  • salt to taste
  • ground pepper to taste
  • 2 tbsp olive oil

For the Crispy Green Beans

  • 250 g fresh green beans trimmed
  • 50 g breadcrumbs
  • 30 g grated Parmesan cheese
  • 2 garlic cloves
  • 1 tbsp olive oil
  • salt to taste
  • ground pepper to taste

Instructions

  • Preheat your oven to 200°C (392°F).

Prepare the Cod

  • Season the cod fillets with salt and pepper.
  • Dredge each fillet in flour, ensuring it's coated evenly.
  • Dip the floured fillets into the beaten eggs.
  • Coat them with breadcrumbs, pressing gently to adhere the breadcrumbs to the fish.
  • Heat the olive oil in an ovenproof skillet or pan over medium-high heat. Once hot, add the cod fillets and cook for about 2-3 minutes on each side until they turn golden brown.
  • Transfer the skillet to the preheated oven and bake the cod for about 12 minutes or until it's cooked through and flakes easily with a fork.
  • While the cod is baking, prepare the Crispy Green Beans
  • In a bowl, combine the breadcrumbs, grated Parmesan cheese, minced garlic, olive oil, salt, and pepper.
  • Toss the trimmed green beans in this breadcrumb mixture, ensuring they are well coated.
  • Arrange the coated green beans on a baking sheet lined with parchment paper.
  • Place the green beans in the oven alongside the cod during the last 5-7 minutes of baking. Roast them until they become crispy and golden.
  • Once the cod and green beans are done, remove them from the oven.
  • Serve the crispy cod fillets with the roasted green beans as a side. You can also garnish with lemon wedges and fresh herbs for added flavor.
    Enjoy your delicious cod with crispy green beans!
Nutrition Facts
Cod with crispy green beans
Serving Size
 
1 Serving
Amount per Serving
Calories
631
% Daily Value*
Fat
 
19
g
29
%
Saturated Fat
 
4
g
25
%
Trans Fat
 
0.01
g
Polyunsaturated Fat
 
3
g
Monounsaturated Fat
 
10
g
Cholesterol
 
174
mg
58
%
Sodium
 
641
mg
28
%
Potassium
 
1133
mg
32
%
Carbohydrates
 
61
g
20
%
Fiber
 
5
g
21
%
Sugar
 
5
g
6
%
Protein
 
51
g
102
%
Vitamin A
 
695
IU
14
%
Vitamin C
 
10
mg
12
%
Calcium
 
232
mg
23
%
Iron
 
5
mg
28
%
* Percent Daily Values are based on a 2000 calorie diet.
Leigh

Pan seared scallops

Posted on by Leigh

Pan seared scallops

Print Pin Rate
Course: Supper
Prep Time: 10 minutes
Cook Time: 11 minutes
Servings: 1 person
Calories: 412kcal

Ingredients

  • 400 g sea scallops
  • 1 tbsp olive oil
  • 1 garlic clove minced
  • 1 tsp lemon zest
  • 1 tbsp lemon juice
  • 1 tbsp fresh parsley chopped
  • salt to taste
  • ground pepper to taste
  • Lemon wedges for garnish (optional)

Instructions

  • Pat the sea scallops dry with paper towels to remove excess moisture. This helps them sear properly.
  • Heat the olive oil in a large skillet over medium-high heat.
  • Add the minced garlic to the hot oil and sauté for about 30 seconds until it becomes fragrant.
  • Carefully add the sea scallops to the skillet. Make sure they are in a single layer with some space in between. If your skillet is not large enough, you may need to cook them in batches.
  • Season the scallops with a pinch of salt and pepper.
  • Sear the scallops without moving them for about 2-3 minutes on each side or until they develop a golden-brown crust and are opaque in the center. Do not overcook them, as scallops can become tough if cooked for too long.
  • While the scallops are cooking, mix the lemon zest, lemon juice, and fresh parsley in a small bowl to create a simple sauce.
  • Once the scallops are cooked, drizzle the lemon sauce over them in the skillet. Toss gently to coat the scallops with the sauce.
  • Once the scallops are cooked, drizzle the lemon sauce over them in the skillet. Toss gently to coat the scallops with the sauce.
  • Serve the Seared Sea Scallops immediately, garnished with lemon wedges if desired.
    This recipe for Pan Seared Sea Scallops is a low-carb and diabetes-friendly option, offering a delightful combination of flavors without heavy sauces or excessive carbohydrates. Be mindful of portion sizes to fit your dietary needs, and consult with a healthcare professional for personalized dietary guidance.
Nutrition Facts
Pan seared scallops
Serving Size
 
1 Serving
Amount per Serving
Calories
412
% Daily Value*
Fat
 
16
g
25
%
Saturated Fat
 
2
g
13
%
Trans Fat
 
0.02
g
Polyunsaturated Fat
 
2
g
Monounsaturated Fat
 
11
g
Cholesterol
 
96
mg
32
%
Sodium
 
1571
mg
68
%
Potassium
 
874
mg
25
%
Carbohydrates
 
15
g
5
%
Fiber
 
0.5
g
2
%
Sugar
 
1
g
1
%
Protein
 
49
g
98
%
Vitamin A
 
356
IU
7
%
Vitamin C
 
15
mg
18
%
Calcium
 
39
mg
4
%
Iron
 
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
Leigh

Tilapia and zucchini noodles

Posted on by Leigh

Tilapia and zucchini noodles

Print Pin Rate
Course: Supper
Prep Time: 10 minutes
Cook Time: 18 minutes
Total Time: 28 minutes
Servings: 4 people
Calories: 240kcal

Ingredients

For the Tilapia

  • 4 tilapia fillets
  • 1 lemon quartered
  • 2 garlic cloves minced
  • salt to taste
  • ground pepper to taste

For the Zucchini Noodles

  • 4 zucchinis
  • 1 tbsp olive oil
  • 2 garlic cloves minced
  • salt to taste
  • ground pepper to taste

Instructions

  • Preheat your oven to 180°C (350°F).
  • Place the tilapia fillets on a baking sheet lined with parchment paper.
  • In a small bowl, mix the minced garlic, olive oil, dried oregano, salt, and pepper. Drizzle this mixture over the tilapia fillets.
  • Lay lemon slices on top of the tilapia fillets.
  • Bake in the preheated oven for 15-20 minutes or until the tilapia is cooked through and flakes easily with a fork.
  • While the tilapia is baking, prepare the zucchini noodles (zoodles). Use a spiralizer or a julienne peeler to turn the zucchinis into noodles.
  • In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the minced garlic and sauté for about 30 seconds until fragrant.
  • Add the zucchini noodles to the skillet. Season with salt and pepper. Sauté the zoodles for 2-3 minutes, just until they start to soften. Be careful not to overcook them; they should remain slightly crunchy.
  • Serve the cooked tilapia fillets over a bed of zucchini noodles.
  • Garnish with fresh herbs or a squeeze of lemon juice, if desired.
    This recipe offers a low-carb, diabetes-friendly option with lean protein from tilapia and nutritious zucchini noodles. Adjust the portion sizes according to your dietary needs, and consider consulting with a healthcare professional for personalized dietary guidance.
Nutrition Facts
Tilapia and zucchini noodles
Serving Size
 
1 Serving
Amount per Serving
Calories
240
% Daily Value*
Fat
 
7
g
11
%
Saturated Fat
 
2
g
13
%
Polyunsaturated Fat
 
1
g
Monounsaturated Fat
 
3
g
Cholesterol
 
85
mg
28
%
Sodium
 
105
mg
5
%
Potassium
 
1074
mg
31
%
Carbohydrates
 
10
g
3
%
Fiber
 
3
g
13
%
Sugar
 
6
g
7
%
Protein
 
37
g
74
%
Vitamin A
 
398
IU
8
%
Vitamin C
 
50
mg
61
%
Calcium
 
61
mg
6
%
Iron
 
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
Leigh

Caesar salmon with roasted tomatoes and artichokes

Posted on by Leigh

Caesar salmon with roasted tomatoes and artichokes

Print Pin Rate
Course: Main Dish, Supper
Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes
Servings: 4 people
Calories: 439kcal

Ingredients

The Salmon

  • 4 salmon fillets
  • salt to taste
  • ground pepper to taste

Roasted Tomatoes and Artichokes

  • 1 cup cherry tomatoes
  • 1 cup artichoke hearts quartered
  • salt to taste
  • ground pepper to taste

Caesar Dressing

  • 1/4 cup olive oil
  • 2 tbsp lemon juice
  • 2 garlic cloves minced
  • 1 tsp Dijon mustard
  • 1 tsp Worcestershire sauce
  • 1/4 cup Parmesan cheese grated
  • salt to taste
  • ground pepper to taste

Instructions

  • Preheat your oven to 200°C (392°F).
  • In a small bowl, whisk together the olive oil, lemon juice, minced garlic, Dijon mustard, Worcestershire sauce, and grated Parmesan cheese to make the Caesar dressing. Season with salt and pepper to taste. Set aside.
  • Place the salmon fillets on a baking sheet lined with parchment paper or lightly greased with olive oil. Season the salmon with salt and pepper, then brush the Caesar dressing generously over the fillets.
  • In a separate bowl, toss the cherry tomatoes and quartered artichoke hearts with olive oil, salt, and pepper.
  • Spread the tomato and artichoke mixture around the salmon fillets on the baking sheet.
  • Roast everything in the preheated oven for about 15-20 minutes or until the salmon is cooked through and flakes easily with a fork, and the tomatoes and artichokes are tender and slightly caramelized.
  • Once done, remove the baking sheet from the oven.
  • Serve the Caesar Salmon with Roasted Tomatoes and Artichokes hot, drizzling any remaining Caesar dressing over the top as desired.
    This recipe is a flavorful and diabetes-friendly option that provides a balanced meal with lean protein, healthy fats, and plenty of vegetables. Remember to adjust portion sizes and ingredients according to your dietary needs and preferences.
Nutrition Facts
Caesar salmon with roasted tomatoes and artichokes
Serving Size
 
1 Serving
Amount per Serving
Calories
439
% Daily Value*
Fat
 
27
g
42
%
Saturated Fat
 
5
g
31
%
Polyunsaturated Fat
 
6
g
Monounsaturated Fat
 
15
g
Cholesterol
 
98
mg
33
%
Sodium
 
735
mg
32
%
Potassium
 
953
mg
27
%
Carbohydrates
 
9
g
3
%
Fiber
 
3
g
13
%
Sugar
 
2
g
2
%
Protein
 
38
g
76
%
Vitamin A
 
315
IU
6
%
Vitamin C
 
13
mg
16
%
Calcium
 
109
mg
11
%
Iron
 
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
Leigh

Salmon and spinach salad with avocado

Posted on by Leigh

Salmon and spinach salad with avocado

Print Pin Rate
Course: Salad, Supper
Prep Time: 10 minutes
Cook Time: 12 minutes
Total Time: 22 minutes
Servings: 1 person
Calories: 1196kcal

Ingredients

Salad

  • 200 g salmon fillet
  • 200 g spinach leaves fresh
  • 1 avocado sliced
  • 1/4 red onion thinly sliced
  • 10 cherry tomatoes halved
  • 1 cucumber thinly sliced
  • 30 g feta cheese crumbled (optional)
  • 1 tbsp olive oil
  • salt to taste
  • ground pepper to taste

Dressing

  • 2 tbsp olive oil
  • 1 tbsp lemon juice
  • 1 tsp Dijon mustard
  • 1 garlic clove minced
  • salt to taste
  • ground pepper to taste

Instructions

  • Preheat your oven to 180°C (350°F).
  • Place the salmon fillet on a baking sheet lined with parchment paper. Drizzle the salmon with 1 tablespoon of olive oil and season with a pinch of salt and pepper. Bake in the preheated oven for 12 minutes or until the salmon flakes easily with a fork. Remove from the oven and let it cool slightly.
  • While the salmon is baking, prepare the salad. In a large salad bowl, add the fresh spinach leaves, sliced avocado, red onion, cherry tomatoes, cucumber, and crumbled feta cheese (if using). Toss gently to combine.
  • In a small bowl, whisk together the olive oil, lemon juice, Dijon mustard, minced garlic, and a pinch of salt and pepper to make the dressing.
  • Once the salmon has cooled slightly, break it into bite-sized pieces and add it to the salad.
  • Drizzle the dressing over the salad and toss everything together to ensure all the ingredients are coated with the dressing.
  • Taste the salad and adjust the seasoning with more salt and pepper if needed.
  • Serve the Salmon & Spinach Salad with Avocado immediately, garnishing with extra feta cheese if desired.
    This salad is a healthy and delicious option for diabetics as it includes nutrient-rich ingredients and is relatively low in carbohydrates. Remember to monitor portion sizes and consider your individual dietary needs and blood sugar levels when enjoying this meal
Nutrition Facts
Salmon and spinach salad with avocado
Serving Size
 
1 Serving
Amount per Serving
Calories
1196
% Daily Value*
Fat
 
93
g
143
%
Saturated Fat
 
16
g
100
%
Polyunsaturated Fat
 
14
g
Monounsaturated Fat
 
57
g
Cholesterol
 
137
mg
46
%
Sodium
 
685
mg
30
%
Potassium
 
3944
mg
113
%
Carbohydrates
 
44
g
15
%
Fiber
 
22
g
92
%
Sugar
 
12
g
13
%
Protein
 
58
g
116
%
Vitamin A
 
20307
IU
406
%
Vitamin C
 
134
mg
162
%
Calcium
 
471
mg
47
%
Iron
 
11
mg
61
%
* Percent Daily Values are based on a 2000 calorie diet.
Leigh

Calamares a La Romana

Posted on by Leigh

Calamares a La Romana

Print Pin Rate
Course: Snack
Prep Time: 15 minutes
Cook Time: 5 minutes
Total Time: 20 minutes
Servings: 4 people
Calories: 359kcal

Ingredients

  • 500 g fresh squid (cleaned and cut into rings or strips)
  • 200 g all-purpose flour
  • 2 eggs
  • 150 ml milk
  • 1 lemon (cut into wedges)
  • vegetable oil (for frying)
  • fresh parsley (for garnish)
  • salt to taste
  • pepper to taste

Instructions

  • Start by cleaning the squid. Remove the tentacles and any innards. Rinse them thoroughly under cold water, and then cut the squid into rings or strips, depending on your preference.
  • In a bowl, prepare the batter. Whisk together the flour, eggs, and milk until you have a smooth batter. Season it with salt and pepper to taste.
  • Heat vegetable oil in a deep frying pan or a deep fryer to about 180°C (356°F). You'll need enough oil to submerge the squid rings.
  • Dip the squid rings into the batter, making sure they are well coated. Shake off any excess batter.
  • Carefully place the battered squid rings into the hot oil, a few at a time, to avoid overcrowding. Fry them for about 2-3 minutes, or until they turn golden brown and crispy.
  • Use a slotted spoon or tongs to remove the fried squid from the oil and place them on a plate lined with paper towels to drain any excess oil.
  • Repeat the frying process with the remaining squid rings, ensuring the oil stays hot.
  • Once all the squid rings are fried, arrange them on a serving platter. Garnish with fresh parsley and lemon wedges.
  • Serve your Calamares a la Romana hot, with the lemon wedges for squeezing over the crispy squid.
    Enjoy your delicious Calamares a la Romana!
Nutrition Facts
Calamares a La Romana
Amount per Serving
Calories
359
% Daily Value*
Fat
 
6
g
9
%
Saturated Fat
 
2
g
13
%
Trans Fat
 
0.01
g
Polyunsaturated Fat
 
1
g
Monounsaturated Fat
 
1
g
Cholesterol
 
378
mg
126
%
Sodium
 
102
mg
4
%
Potassium
 
487
mg
14
%
Carbohydrates
 
46
g
15
%
Fiber
 
2
g
8
%
Sugar
 
3
g
3
%
Protein
 
29
g
58
%
Vitamin A
 
229
IU
5
%
Vitamin C
 
20
mg
24
%
Calcium
 
114
mg
11
%
Iron
 
4
mg
22
%
* Percent Daily Values are based on a 2000 calorie diet.
Leigh

Sushi rice salad

Posted on by Leigh

Sushi rice salad

Print Pin Rate
Course: Salad
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4 people
Calories: 571kcal

Ingredients

Sushi Rice

  • 300 g Japanese short-grain sushi rice
  • 350 ml water
  • 60 ml rice vinegar
  • 2 tbsp sugar
  • 1 tsp salt

Salad

  • 200 g cooked and seasoned sushi rice (prepared as mentioned above)
  • 150 g assorted sashimi-grade fish (e.g., tuna, salmon, yellowtail), diced
  • 100 g cooked and peeled small shrimp
  • 1 cucumber thinly sliced
  • 1 avocado sliced
  • 1 carrot julienned
  • 1/2 red bell pepper thinly sliced
  • 2 tbsp pickled ginger (gari)
  • 2 tbsp roasted sesame seeds
  • Nori (seaweed) strips for garnish

Dressing

  • 60 ml soy sauce
  • 30 ml mirin
  • 30 ml rice vinegar
  • 1 tbsp sugar
  • 1 tsp grated ginger

Instructions

  • Rinse the sushi rice under cold water until the water runs clear. Drain the rice.
  • In a medium saucepan, combine the rinsed rice and 360 milliliters of water. Bring to a boil over high heat. Once boiling, reduce the heat to low, cover, and simmer for about 15-20 minutes, or until the rice is cooked and the water is absorbed.
  • While the rice is cooking, in a small saucepan, combine the rice vinegar, sugar, and salt. Heat over low heat until the sugar and salt dissolve. Remove from heat and let it cool.
  • Once the rice is cooked, transfer it to a large wooden or glass bowl. Drizzle the vinegar mixture over the hot rice and gently fold it in using a wooden spatula or rice paddle. Be careful not to smash the rice. Let the rice cool to room temperature.
  • In a separate bowl, mix together the soy sauce, mirin, rice vinegar, sugar, and grated ginger to make the dressing for the salad. Set aside.
  • Prepare your choice of sashimi-grade fish by dicing it into small pieces.
  • To assemble the salad, place the seasoned sushi rice in a serving dish. Arrange the diced fish, cooked shrimp, cucumber slices, avocado slices, julienned carrots, and red bell pepper slices on top of the rice.
  • Drizzle the dressing evenly over the salad.
  • Garnish with pickled ginger, roasted sesame seeds, and nori strips.
  • Serve the Japanese Sushi Rice Salad immediately, and enjoy!
    This Chirashi Sushi recipe is a delightful and customizable dish that's perfect for sushi lovers.
Nutrition Facts
Sushi rice salad
Amount per Serving
Calories
571
% Daily Value*
Fat
 
11
g
17
%
Saturated Fat
 
2
g
13
%
Polyunsaturated Fat
 
2
g
Monounsaturated Fat
 
6
g
Cholesterol
 
59
mg
20
%
Sodium
 
1548
mg
67
%
Potassium
 
750
mg
21
%
Carbohydrates
 
95
g
32
%
Fiber
 
8
g
33
%
Sugar
 
14
g
16
%
Protein
 
23
g
46
%
Vitamin A
 
3141
IU
63
%
Vitamin C
 
28
mg
34
%
Calcium
 
100
mg
10
%
Iron
 
3
mg
17
%
* Percent Daily Values are based on a 2000 calorie diet.
Leigh

Feta herb crusted salmon

Posted on by Leigh

Feta herb crusted salmon

Print Pin Rate
Course: Supper
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
Servings: 4 people
Calories: 435kcal

Ingredients

  • 600 g salmon fillets (4 fillets)
  • 150 feta cheese
  • 1/2 cup breadcrumbs
  • 2 tbsp fresh parsley chopped
  • 2 tbsp fresh dill chopped
  • 2 tbsp fresh basil chopped
  • 2 garlic cloves minced
  • 2 tbsp olive oil
  • salt to taste
  • black pepper to taste
  • lemon wedges for serving

Instructions

  • Preheat your oven to 200°C (392°F).
  • In a bowl, crumble the feta cheese into small pieces.
  • Add the fresh breadcrumbs, chopped parsley, chopped dill, chopped basil, and minced garlic to the bowl with the feta cheese. Mix everything together until well combined.
  • Season the salmon fillets with salt and black pepper to taste.
  • Brush the salmon fillets with olive oil on both sides.
  • Place the salmon fillets on a baking sheet lined with parchment paper or in an ovenproof dish.
  • Divide the feta and herb mixture evenly over the top of each salmon fillet, pressing it down gently to adhere.
  • Bake the salmon in the preheated oven for about 15 minutes, or until the salmon is cooked through and the crust is golden brown. The cooking time may vary depending on the thickness of your salmon fillets, so keep an eye on them.
  • Once done, remove the salmon from the oven and let it rest for a couple of minutes.
  • Serve the Feta Herb-Crusted Salmon hot, garnished with lemon wedges on the side.
    Enjoy your delicious Feta Herb-Crusted Salmon with this metric-friendly recipe!
Nutrition Facts
Feta herb crusted salmon
Serving Size
 
1 Serving
Amount per Serving
Calories
435
% Daily Value*
Fat
 
25
g
38
%
Saturated Fat
 
8
g
50
%
Polyunsaturated Fat
 
5
g
Monounsaturated Fat
 
10
g
Cholesterol
 
116
mg
39
%
Sodium
 
600
mg
26
%
Potassium
 
808
mg
23
%
Carbohydrates
 
12
g
4
%
Fiber
 
1
g
4
%
Sugar
 
1
g
1
%
Protein
 
37
g
74
%
Vitamin A
 
458
IU
9
%
Vitamin C
 
4
mg
5
%
Calcium
 
237
mg
24
%
Iron
 
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.