RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 3093
View Recipe |
|
Recipe Name: |
Baked Citrus-Herb Salmon - Copy |
Source: |
|
Submitted by: |
Lindy H. Frank |
Last Modified: |
0000-00-00
|
Course: |
Entree |
Used in Baskets: |
No |
Base: |
Fish |
Kosher: |
Pareve |
Ethnicity: |
American |
Kosher for Passover: |
Yes |
Preparation Time: |
10.00
Minutes |
Number of Servings: |
6 |
Inactive Prep Time: |
0.00
Minutes |
Original Num Servings: |
6 |
Cooking Time: |
30.00
Minutes |
Heart Healthy: |
Yes |
Oven Temp: |
450 |
Approx. Cost/Serving: |
$10.00
|
# Sides Included: |
0 |
Difficulty: |
Easy |
Yields :
| 0
|
Tested: |
Yes |
Wine Type: |
|
Wine Suggestion: |
|
Equipment Needed: |
|
Suggested Sides: |
|
Comments: |
Ask your fishmonger to remove the pin bones from the salmon. This dish is delicious served hot or at room temperature. It will feed a crowd, and you can toss the leftovers with pasta or salad.
|
|
Ingredients: 0.5 Teaspoon pepper, black 4 Sprigs oregano, fresh
|
Directions:
Preheat oven to 450°.
Line a shallow roasting pan with foil; coat foil with cooking spray.
Sprinkle salmon with salt and pepper. Combine rinds; spread over fish. Arrange chives, thyme, oregano, and tarragon horizontally across fish. Arrange lemon slices on top of herbs.
Place fish on prepared pan. Cover with foil; seal. Bake at 450° for 30 minutes or until fish flakes easily when tested with a fork. Serve warm or at room temperature.
Serving size: about 8 ounces salmon
CALORIES 426 (41% from fat); FAT 19.6g (sat 4.6g,mono 8.6g,poly 4.6g); PROTEIN 57.8g; CHOLESTEROL 150mg; CALCIUM 34mg; SODIUM 584mg; FIBER 0.4g; IRON 1.0mg; CARBOHYDRATE 0.8g |
|
|
Nutrition per Serving: |
Calories: |
445 |
Total Carbs: |
2.4 |
Net Carbs: |
0.0 |
Cholesterol: |
168.0 |
Fat: |
18.9 |
Protein: |
56.33 |
Fiber: |
0.75 |
Sodium: |
0.58 |
|
|
|