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Instructions |
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Ingredients
2 5-ounce pieces salmon with skin
2 teaspoons extra-virgin olive oil
1 tablespoon chopped chives
1 tablespoon fresh tarragon leaves (optional)
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Directions
Preheat over to 425 F. Line a baking sheet with foil. Rub salmon
all over with 2 teaspoons oil. Roast skin side down on foil-lined
baking sheet until fish is cooked through, about 12 minutes.
(Check if fish flakes easily with fork after it bakes 10 minutes.
Continue baking only if it doesn't.) Using a metal spatula, lift
salmon off skin and place salmon on serving plate. Discard skin.
Sprinkle salmon with herbs and serve.
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Nutritional Analysis (per serving)
Calories 241
Cholesterol 78 mg
Protein 28 g
Sodium 62 mg
Carbohydrate trace
Fiber trace
Total fat 14 g
Potassium 698 mg
Saturated fat 2 g
Calcium 18 mg
Monounsaturated fat 7 g
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Dietitian's tip-
The American Heart Association recommends two servings of fish
every week. Salmon is a good source of omega-3 fatty acids, which
help keep blood from forming clots and protect against irregular
heartbeats that may cause a heart attack.
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Originally Submitted
7/16/2009
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