For a simple, Irish-inspired meal, serve this recipe for roasted salmon with collard greens and mashed potatoes. Choose wild over farmed salmon whenever possible. Wild salmon is higher in protein and healthy omega-3 fatty acids and more environmentally sustainable compared to farmed Atlantic salmon.
Roasted Wild Salmon
Yield: 6 servings (serving size: about 4 1/2 ounces)Ingredients
1 (2 1/4-pound) wild salmon filletCooking spray
2 teaspoons olive oil
3/4 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 tablespoon chopped fresh dill
1 tablespoon grated lemon rind
8 (1/8-inch-thick) slices lemon
Preparation
- Preheat oven to 450°.
- Place fish, skin side down, on a foil-lined baking sheet coated with cooking spray. Brush fish with oil; sprinkle with salt and pepper. Sprinkle dill and rind over fish; arrange lemon slices over fish. Bake at 450° for 10 minutes or until fish flakes easily when tested with a fork or until desired degree of "doneness."
Nutritional Information Amount Per Serving
- Calories: 192
- Calories from fat: 33%
- Fat: 7g
- Saturated fat: 1.6g
- Monounsaturated fat: 3.1g
- Polyunsaturated fat: 1.8g
- Protein: 30g
- Carbohydrate: 0.3g
- Fiber: 0.2g
- Cholesterol: 70mg
- Iron: 0.9mg
- Sodium: 369mg
- Calcium: 60mg
MARCH 2007
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