Leigh

Feta herb crusted salmon

Posted on by Leigh

Feta herb crusted salmon

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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.
Leigh

Cheesesteak stuffed peppers

Posted on by Leigh

Cheesesteak stuffed peppers

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Course: Supper
Prep Time: 5 minutes
Cook Time: 45 minutes
Total Time: 50 minutes
Servings: 4 people
Calories: 274kcal

Ingredients

  • 4 bell peppers large
  • 500 g beef steak thinly sliced
  • 200 g mushrooms sliced
  • 1 onion thinly sliced
  • 2 garlic cloves minced
  • 150 g provolone cheese shredded
  • 2 tbsp olive oil
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1/2 tsp paprika
  • 1/2 tsp dried oregano
  • 1/2 tsp dried thyme
  • 1/2 tsp red pepper flakes (optional, for extra heat)

Instructions

  • Preheat your oven to 180°C (350°F).
  • Cut the tops off the bell peppers and remove the seeds and membranes. Place the peppers in a baking dish.
  • In a large skillet, heat the olive oil over medium heat. Add the sliced onions and mushrooms and cook until they are soft and slightly caramelized, about 5-7 minutes.
  • Add the minced garlic to the skillet and sauté for another 1-2 minutes until fragrant.
  • Push the onion and mushroom mixture to one side of the skillet and add the thinly sliced beef to the other side. Season the beef with salt, black pepper, paprika, dried oregano, dried thyme, and red pepper flakes (if using). Cook the beef until it's browned on all sides, about 3-5 minutes.
  • Once the beef is cooked, combine it with the onion and mushroom mixture in the skillet. Mix everything together.
  • Stuff each bell pepper with the beef, onion, and mushroom mixture.
  • Sprinkle the shredded provolone cheese evenly over the top of each stuffed pepper.
  • Cover the baking dish with aluminum foil and bake in the preheated oven for 20 minutes, or until the peppers are tender.
  • Remove the foil and bake for an additional 5-10 minutes, or until the cheese is bubbly and golden brown.
  • Serve hot, garnished with fresh herbs if desired.
    Enjoy your keto cheesesteak stuffed peppers!
Nutrition Facts
Cheesesteak stuffed peppers
Serving Size
 
1 Serving
Amount per Serving
Calories
274
% Daily Value*
Fat
 
18
g
28
%
Saturated Fat
 
8
g
50
%
Polyunsaturated Fat
 
1
g
Monounsaturated Fat
 
8
g
Cholesterol
 
26
mg
9
%
Sodium
 
882
mg
38
%
Potassium
 
820
mg
23
%
Carbohydrates
 
18
g
6
%
Fiber
 
5
g
21
%
Sugar
 
11
g
12
%
Protein
 
14
g
28
%
Vitamin A
 
5304
IU
106
%
Vitamin C
 
173
mg
210
%
Calcium
 
320
mg
32
%
Iron
 
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
Leigh

Venison steak

Posted on by Leigh

Venison steak

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Course: Supper
Prep Time: 20 minutes
Cook Time: 5 minutes
Total Time: 25 minutes
Servings: 4 people
Calories: 375kcal

Ingredients

  • 600 g venison steaks (about 150-200g each)
  • 2 tbsp olive oil
  • 2 garlic cloves minced
  • 1 tsp fresh rosemary chopped
  • 1 tsp fresh thyme chopped
  • salt and pepper to taste
  • 2 tbsp butter
  • 1/4 cup red wine (optional)
  • 1/4 cup beef or vegetable broth
  • 1 tbsp balsamic vinegar
  • 1 tbsp honey
  • Fresh parsley for garnish (optional)

Instructions

  • Take the venison steaks out of the refrigerator and let them sit at room temperature for about 30 minutes before cooking. This will help them cook more evenly.
  • In a bowl, combine the olive oil, minced garlic, chopped rosemary, and chopped thyme. Rub this mixture all over the venison steaks.
  • Season the steaks with salt and black pepper to taste. Let them marinate for at least 15-20 minutes.
  • Heat a skillet or frying pan over medium-high heat. Add 1 tablespoon of butter to the pan.
  • Once the butter has melted and the pan is hot, add the marinated venison steaks.
  • Sear the steaks for about 3-4 minutes on each side for medium-rare, or longer if you prefer your steaks more well-done. Cooking time will vary depending on the thickness of the steaks and your desired level of doneness.
  • Transfer the cooked steaks to a plate and cover them with aluminum foil to keep them warm.
  • In the same skillet, add the red wine (if using) and deglaze the pan, scraping up any browned bits from the bottom.
  • Add the beef or vegetable broth, balsamic vinegar, and honey to the skillet. Stir well and let it simmer for a few minutes until the sauce has reduced and thickened slightly.
  • If needed, adjust the seasoning with more salt and pepper to taste.
  • Pour the pan sauce over the cooked venison steaks.
  • Garnish with fresh parsley if desired.
  • Serve the venison steaks with your favorite side dishes, such as mashed potatoes, roasted vegetables, or a salad.
    Enjoy your delicious venison steak with a flavorful pan sauce!
Nutrition Facts
Venison steak
Serving Size
 
1 Serving
Amount per Serving
Calories
375
% Daily Value*
Fat
 
16
g
25
%
Saturated Fat
 
6
g
38
%
Trans Fat
 
0.2
g
Polyunsaturated Fat
 
1
g
Monounsaturated Fat
 
7
g
Cholesterol
 
134
mg
45
%
Sodium
 
133
mg
6
%
Potassium
 
635
mg
18
%
Carbohydrates
 
6
g
2
%
Fiber
 
0.1
g
0
%
Sugar
 
5
g
6
%
Protein
 
46
g
92
%
Vitamin A
 
203
IU
4
%
Vitamin C
 
1
mg
1
%
Calcium
 
18
mg
2
%
Iron
 
6
mg
33
%
* Percent Daily Values are based on a 2000 calorie diet.
Leigh

Smoked chicken salad

Posted on by Leigh

Smoked chicken salad

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Course: Salad, Supper
Prep Time: 10 minutes
Total Time: 10 minutes
Servings: 2 people
Calories: 568kcal

Ingredients

Salad

  • 200 g salad greens (lettuce, spinach, arugula, etc.)
  • 150 g chicken smoked shredded or sliced
  • 100 g cherry tomatoes halved
  • 1 cucumber thinly sliced
  • 1 red onion thinly sliced
  • 50 g feta cheese crumbled
  • 50 g almonds roasted, chopped

Dressing

  • 3 tbsp olive oil
  • 2 tbsp balsamic vinegar
  • 1 garlic clove minced
  • 1 tsp Dijon mustard

Instructions

  • In a small bowl, whisk together the olive oil, balsamic vinegar, minced garlic, Dijon mustard, salt, and pepper until well combined. Set aside.
  • In a large salad bowl, combine the mixed salad greens, cherry tomatoes, cucumber slices, and red onion slices.
  • Add the store-bought smoked chicken to the salad.
  • Sprinkle crumbled feta cheese and chopped roasted almonds over the salad.
  • Drizzle the dressing over the salad.
  • Gently toss the salad to coat all the ingredients with the dressing.
  • Divide the smoked chicken salad into individual serving plates or bowls.
    Enjoy your smoked chicken salad! This recipe is quick and easy to prepare, making it a great option for a delicious and satisfying meal. Feel free to customize it by adding other ingredients like avocado, corn, or your favorite salad toppings.
Nutrition Facts
Smoked chicken salad
Serving Size
 
1 Serving
Amount per Serving
Calories
568
% Daily Value*
Fat
 
42
g
65
%
Saturated Fat
 
8
g
50
%
Trans Fat
 
0.01
g
Polyunsaturated Fat
 
6
g
Monounsaturated Fat
 
25
g
Cholesterol
 
70
mg
23
%
Sodium
 
441
mg
19
%
Potassium
 
1070
mg
31
%
Carbohydrates
 
23
g
8
%
Fiber
 
6
g
25
%
Sugar
 
9
g
10
%
Protein
 
28
g
56
%
Vitamin A
 
1620
IU
32
%
Vitamin C
 
45
mg
55
%
Calcium
 
255
mg
26
%
Iron
 
3
mg
17
%
* Percent Daily Values are based on a 2000 calorie diet.
Leigh

Ostrich steak

Posted on by Leigh

Ostrich steak

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Course: Supper
Prep Time: 30 minutes
Cook Time: 10 minutes
Total Time: 40 minutes
Servings: 2 people
Calories: 130kcal

Ingredients

  • 300 g ostrich steaks
  • 2 tbsp olive oil
  • salt and pepper to taste
  • 2 garlic cloves minced (optional)
  • 1 tsp fresh rosemary or thyme chopped (optional)

Instructions

  • Prepare the Ostrich Steaks: Remove the ostrich steaks from the refrigerator and let them sit at room temperature for about 30 minutes before cooking. This allows them to cook more evenly.
  • Season the Steaks: Season both sides of the ostrich steaks with salt and freshly ground black pepper. You can also add minced garlic and chopped rosemary or thyme for extra flavor. Press the seasoning into the meat.
  • Preheat the Grill or Pan: Preheat your grill to medium-high heat or a heavy skillet or frying pan over medium-high heat. If you're using a skillet or pan, add the olive oil and allow it to heat up.
  • Cook the Ostrich Steaks: Place the ostrich steaks on the preheated grill or in the hot skillet. Cook for approximately 2-4 minutes on each side, depending on your desired level of doneness. Ostrich meat is quite lean and can become tough if overcooked, so aim for medium-rare to medium doneness (an internal temperature of 130-140°F or 54-60°C).
  • Rest the Steaks: After cooking, remove the ostrich steaks from the heat and let them rest for about 5 minutes. This allows the juices to redistribute and keeps the meat tender.
  • Slice and Serve: Slice the ostrich steaks against the grain into thin strips. This helps to maintain tenderness. Serve immediately with your favorite side dishes, such as roasted vegetables, mashed potatoes, or a salad.
    Remember that ostrich meat cooks quickly, so keep a close eye on it to avoid overcooking. It's best to use a meat thermometer to ensure you achieve the desired level of doneness. Enjoy your ostrich steak!
Nutrition Facts
Ostrich steak
Serving Size
 
1 Serving
Amount per Serving
Calories
130
% Daily Value*
Fat
 
14
g
22
%
Saturated Fat
 
2
g
13
%
Polyunsaturated Fat
 
1
g
Monounsaturated Fat
 
10
g
Sodium
 
1
mg
0
%
Potassium
 
12
mg
0
%
Carbohydrates
 
1
g
0
%
Fiber
 
0.1
g
0
%
Sugar
 
0.03
g
0
%
Protein
 
32
g
64
%
Vitamin A
 
0.3
IU
0
%
Vitamin C
 
1
mg
1
%
Calcium
 
6
mg
1
%
Iron
 
0.1
mg
1
%
* Percent Daily Values are based on a 2000 calorie diet.
Leigh

Seared salmon

Posted on by Leigh

Seared salmon

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Course: Supper
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Servings: 4 people
Calories: 191kcal

Ingredients

Fish

  • 2 salmon fillets (150-200g each), skin on
  • 2 tbsp olive oil
  • salt and pepper to taste
  • 1 lemon thinly sliced
  • fresh herbs (such as dill, parsley, or thyme) for garnish

Instructions

  • Preheat the Pan: Place a non-stick skillet or frying pan on medium-high heat and add the olive oil. Allow the pan to heat up.
  • Prepare the Salmon: Pat the salmon fillets dry with paper towels. Season both sides of each fillet with salt and pepper to taste.

Sear the Salmon:

  • Once the pan is hot, carefully place the salmon fillets in the pan, skin-side down.
  • Cook for about 4-5 minutes on one side, or until the skin becomes crispy and the salmon easily releases from the pan. Do not move the fillets around while they are cooking; this helps achieve a good sear.
  • Flip the salmon fillets over using a spatula and cook for an additional 2-3 minutes, or until the salmon reaches your desired level of doneness. The internal temperature should be around 52-57°C for medium-rare to medium doneness.
  • Add Lemon Slices: During the last minute of cooking, add the lemon slices to the pan. This will infuse the salmon with a citrusy flavor.
  • Serve: Carefully remove the salmon fillets and lemon slices from the pan. Transfer them to a serving plate.
  • Garnish: Sprinkle fresh herbs over the seared salmon fillets for added flavor and presentation.
  • Enjoy: Serve your seared salmon hot with your favorite side dishes, such as steamed vegetables, rice, or a fresh salad.

    This recipe should yield four servings of delicious seared salmon. Enjoy your meal!

Nutrition Facts
Seared salmon
Amount per Serving
Calories
191
% Daily Value*
Fat
 
13
g
20
%
Saturated Fat
 
2
g
13
%
Polyunsaturated Fat
 
3
g
Monounsaturated Fat
 
7
g
Cholesterol
 
47
mg
16
%
Sodium
 
38
mg
2
%
Potassium
 
454
mg
13
%
Carbohydrates
 
3
g
1
%
Fiber
 
1
g
4
%
Sugar
 
1
g
1
%
Protein
 
17
g
34
%
Vitamin A
 
40
IU
1
%
Vitamin C
 
14
mg
17
%
Calcium
 
17
mg
2
%
Iron
 
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
Leigh

Lemon butter salmon and capers

Posted on by Leigh

Lemon butter salmon and capers

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Course: Supper
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
Servings: 4 people
Calories: 359kcal

Ingredients

  • 4 salmon fillets (about 150g each), skinless
  • 2 tbsp olive oil
  • salt and black pepper to taste
  • 2 garlic cloves minced
  • 2 tbsp capers drained
  • 2 tbsp unsalted butter
  • juice of 1 lemon
  • zest of 1 lemon
  • 2 tbsp fresh parsley chopped
  • lemon sliced for garnish (optional)

Instructions

Prepare the Salmon:

  • Preheat your oven to 180°C (350°F).
  • Pat the salmon fillets dry with paper towels.
  • Season both sides of the salmon fillets with salt and black pepper.

Sear the Salmon:

  • Heat the olive oil in a large ovenproof skillet over medium-high heat.
  • When the oil is hot, add the salmon fillets skin-side down.
  • Sear the salmon for about 2-3 minutes until the skin is crispy and golden brown.

Cook the Salmon in the Oven:

  • Transfer the skillet to the preheated oven.
  • Roast the salmon for about 8-10 minutes, or until it flakes easily with a fork and is cooked to your desired level of doneness.

Make the Lemon Butter Sauce:

  • In the same skillet, remove the salmon and set it aside.
  • In the same skillet, add minced garlic and cook for about 1 minute until fragrant.
  • Add capers and cook for another 1-2 minutes.
  • Stir in the butter, lemon juice, and lemon zest. Cook until the butter has melted and the sauce has slightly thickened, about 2-3 minutes.
  • Season the sauce with salt and black pepper to taste.

Serve:

  • Place the seared salmon fillets back into the skillet with the lemon butter sauce.
  • Spoon the sauce over the salmon.
  • Garnish with fresh parsley and lemon slices, if desired.

Enjoy:

  • Serve the Lemon Butter Salmon with Capers hot. It pairs wonderfully with steamed vegetables, rice, or a fresh salad.

    Enjoy your delicious Lemon Butter Salmon with Capers!

Nutrition Facts
Lemon butter salmon and capers
Amount per Serving
Calories
359
% Daily Value*
Fat
 
24
g
37
%
Saturated Fat
 
6
g
38
%
Trans Fat
 
0.2
g
Polyunsaturated Fat
 
5
g
Monounsaturated Fat
 
10
g
Cholesterol
 
109
mg
36
%
Sodium
 
189
mg
8
%
Potassium
 
854
mg
24
%
Carbohydrates
 
1
g
0
%
Fiber
 
0.2
g
1
%
Sugar
 
0.1
g
0
%
Protein
 
34
g
68
%
Vitamin A
 
422
IU
8
%
Vitamin C
 
3
mg
4
%
Calcium
 
29
mg
3
%
Iron
 
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
Leigh

Pesto baked salmon

Posted on by Leigh

Pesto baked salmon

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Course: Supper
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
Servings: 4 people
Calories: 500kcal

Ingredients

  • 4 salmon fillets (about 150-200g each)
  • 1/2 cup fresh basil leaves
  • 1/4 cup grated Parmesan cheese
  • 2 garlic cloves
  • 1/4 cup pine nuts
  • 1/3 cup extra-virgin olive oil
  • salt and pepper to taste
  • lemon wedges for serving (optional)

Instructions

  • Preheat your oven to 180°C (356°F).
  • In a food processor, combine the fresh basil leaves, grated Parmesan cheese, garlic cloves, and pine nuts. Pulse until the mixture becomes a coarse paste.
  • With the food processor running, slowly drizzle in the extra-virgin olive oil until the pesto becomes smooth and well combined. You may need to stop and scrape down the sides of the processor bowl to ensure everything is mixed evenly. Season with salt and pepper to taste.
  • Place the salmon fillets on a baking sheet lined with parchment paper or in a baking dish.
  • Spread a generous layer of the pesto mixture over the top of each salmon fillet.
  • Bake the salmon in the preheated oven for about 15-20 minutes, or until the salmon flakes easily with a fork and has reached your desired level of doneness. The cooking time may vary slightly depending on the thickness of your salmon fillets, so keep an eye on them to avoid overcooking.
  • Once the salmon is done, remove it from the oven and let it rest for a minute or two before serving.
  • Serve the pesto baked salmon hot, garnished with lemon wedges if desired.

    Enjoy your delicious Pesto Baked Salmon with the wonderful flavors of fresh basil and Parmesan!

Nutrition Facts
Pesto baked salmon
Amount per Serving
Calories
500
% Daily Value*
Fat
 
38
g
58
%
Saturated Fat
 
6
g
38
%
Polyunsaturated Fat
 
9
g
Monounsaturated Fat
 
20
g
Cholesterol
 
99
mg
33
%
Sodium
 
191
mg
8
%
Potassium
 
914
mg
26
%
Carbohydrates
 
3
g
1
%
Fiber
 
0.4
g
2
%
Sugar
 
0.3
g
0
%
Protein
 
37
g
74
%
Vitamin A
 
295
IU
6
%
Vitamin C
 
1
mg
1
%
Calcium
 
89
mg
9
%
Iron
 
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
Leigh

Pan fried hake

Posted on by Leigh

Pan fried hake

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Course: Supper
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
Servings: 2 people
Calories: 143kcal

Ingredients

  • 4 hake fillets
  • 2 tbsp olive oil
  • salt and pepper to taste
  • 1 lemon sliced for garnish (optional)
  • fresh parsley chopped for garnish (optional)

Instructions

Prepare the Hake Fillets:

  • Start by patting the hake fillets dry with paper towels. This helps to remove excess moisture, ensuring a crispy crust when frying.
  • Season both sides of the fillets with salt and pepper to taste.

Heat the Pan:

  • Place a large frying pan or skillet over medium-high heat.

Add Olive Oil:

  • Add the olive oil to the hot pan and swirl it around to coat the bottom evenly.

Sear the Hake Fillets:

  • Carefully place the seasoned hake fillets into the hot pan, skin side down. If your fillets have skin, it's best to start cooking them with the skin side down to get it crispy.
  • Cook for about 3-4 minutes on each side, or until the fish is golden brown and easily flakes with a fork. The exact cooking time will depend on the thickness of the fillets. Be careful not to overcook; hake cooks quickly.

Serve:

  • Once the hake fillets are cooked through, transfer them to a serving plate.

Garnish (Optional):

  • Garnish the pan-fried hake with lemon slices and freshly chopped parsley, if desired, for added flavor and presentation.

Serve Hot:

  • Serve the pan-fried hake immediately while it's still hot. You can pair it with your favorite side dishes like steamed vegetables, rice, or a salad.

    Enjoy your delicious and simple pan-fried hake! This recipe is versatile and allows you to adjust the seasoning and garnishes to your taste.

Nutrition Facts
Pan fried hake
Amount per Serving
Calories
143
% Daily Value*
Fat
 
14
g
22
%
Saturated Fat
 
2
g
13
%
Polyunsaturated Fat
 
2
g
Monounsaturated Fat
 
10
g
Sodium
 
3
mg
0
%
Potassium
 
82
mg
2
%
Carbohydrates
 
5
g
2
%
Fiber
 
2
g
8
%
Sugar
 
1
g
1
%
Protein
 
1
g
2
%
Vitamin A
 
12
IU
0
%
Vitamin C
 
29
mg
35
%
Calcium
 
15
mg
2
%
Iron
 
0.4
mg
2
%
* Percent Daily Values are based on a 2000 calorie diet.
Leigh

Oven baked salmon

Posted on by Leigh

Oven baked salmon

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Course: Supper
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
Servings: 4 people
Calories: 315kcal

Ingredients

  • 4 salmon fillets (about 150-200g each)
  • 2 tbsp olive oil
  • 1 lemon sliced
  • 2 garlic cloves minced
  • 1 tsp dried origanum
  • 1 tsp dried thyme
  • salt and pepper to taste
  • fresh parsley for garnish (optional)

Instructions

  • Preheat the Oven: Preheat your oven to 180°C (356°F).
  • Prepare the Salmon: 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 in a baking dish.
  • Season the Salmon: Drizzle the olive oil over the salmon fillets and rub them to coat evenly. Sprinkle the minced garlic, dried oregano, dried thyme, salt, and pepper over the fillets. Arrange the lemon slices on top of the salmon.
  • Bake: Place the baking sheet or dish in the preheated oven and bake for about 15 minutes, or until the salmon flakes easily with a fork. The cooking time may vary depending on the thickness of your salmon fillets, so be sure to check for doneness.
  • Garnish and Serve: Once the salmon is done, remove it from the oven. You can garnish it with fresh parsley if desired. Serve the baked salmon hot with your choice of side dishes, such as steamed vegetables or rice.

    Enjoy your delicious oven-baked salmon!

Nutrition Facts
Oven baked salmon
Amount per Serving
Calories
315
% Daily Value*
Fat
 
18
g
28
%
Saturated Fat
 
3
g
19
%
Polyunsaturated Fat
 
5
g
Monounsaturated Fat
 
9
g
Cholesterol
 
94
mg
31
%
Sodium
 
76
mg
3
%
Potassium
 
878
mg
25
%
Carbohydrates
 
3
g
1
%
Fiber
 
1
g
4
%
Sugar
 
1
g
1
%
Protein
 
34
g
68
%
Vitamin A
 
84
IU
2
%
Vitamin C
 
15
mg
18
%
Calcium
 
35
mg
4
%
Iron
 
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.