RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 6232
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| Recipe Name: |
Baked Citrus-Herb Salmon - Copy - Copy |
| Source: |
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Submitted by: |
Lindy H. Frank |
Last Modified: |
0000-00-00
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| 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
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| # Sides Included: |
0 |
Difficulty: |
Easy |
| Yields :
| 0
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Tested: |
Yes |
| Wine Type: |
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Wine Suggestion: |
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| Equipment Needed: |
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| Suggested Sides: |
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| 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.
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Ingredients:
0.5 Teaspoon pepper, black
4 Sprigs oregano, fresh
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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 |
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| 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 |
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