Lemon Baked Salmon
by Tanvi Parikh
Macros
- Total calories
- 273
- Protein
- 34 g
- Carbs
- 7 g
- Fat
- 10 g
- Fiber
- 1 g
- Sugar
- 1 g
- Cholesterol
- 89 mg
- Sodium
- 761 mg
- Potassium
- 728 mg
- Vitamin A
- 324 IU
- Vitamin C
- 26 mg
- Calcium
- 54 mg
- Iron
- 1 mg
- Vitamin D
- 816 IU
- Vitamin B12
- 6.8 µg
- Magnesium
- 48 mg
- Zinc
- 1 mg
Serves 1
Ingredients
- 145 g Salmon Fillet
- 1½ tsp Ghee (melted)
- 2 Garlic (cloves, minced)
- 2 tbsp Fresh Dill (chopped)
- 1 Lemon (zested and juiced)
- ¼ tsp Sea Salt (or more to taste)
- 1¼ cup Mixed Greens
Steps
Preheat the oven to 375°F (191°C).
Line a baking sheet with aluminum foil and place the salmon in the middle.
In a small jar, mix together the melted ghee, garlic, dill, lemon juice, lemon zest and sea salt. Pour it over the salmon. Fold up the edges of the foil so that the fish is sealed in a pouch. Bake for 15 to 20 minutes or until fish flakes with a fork.
Remove the salmon from the oven and serve with mixed greens. Enjoy!
Tips
- No Foil: Use parchment paper instead.
- Likes it Crispy: Broil for 1 to 2 minutes after baking to make it crispy.
- Leftovers: Keep well in the fridge for 2 to 3 days.
- No Ghee: Use butter, avocado oil or coconut oil instead.