Oven Baked Salmon

Nov 22, 2019

Ingredients:

  • 4, 3 ounce salmon fillets
  • Salt and pepper
  • Almond and Parsley topping (optional)
  • Almond and Parsley topping:
  • 1 shallot
  • 1 tablespoon red wine vinegar
  • 2 tablespoons capers, rinsed
  • 1 cup fresh flat-leaf parsley
  • 1/2 cup toasted almonds
  • 1 tablespoon extra-virgin olive oil

Directions:

Preheat the oven to 450 degrees. Season salmon with salt and pepper. Place salmon, skin side down, on a non-stick baking sheet. Bake until salmon is cooked through, about 12 to 15 minutes. Serve with the Toasted Almond Parsley Salad and vegetable of choice. Almond and Parsley topping: Finely chop 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. Stir in the olive oil. Enjoy! Serves 4.

Nutrition Information per serving:
Calories: 240 Protein: 19g Carbs: 9g Fat: 14g

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