Roasted Wild Salmon

Servings: 1                                                                                       Prep time: 15 minutes



1 (5-oz) salmon fillet with skin

1 teaspoon extra-virgin olive oil

½ tablespoon chopped fresh chives

½ tablespoon fresh tarragon leaves (optional)



Preheat oven to 425°. Rub salmon all over with one teaspoon oil and season with pepper.  Roast, skin side down, on a baking sheet in upper third of oven until fish is just cooked through, about 12 minutes.  Cut salmon in half crosswise, then lift flesh from skin with a metal spatula and transfer to a plate.  Discard skin and sprinkle with herbs.


Nutritional Facts Per Serving

Serving Size: 1 salmon fillet 

Sugar: Fiber = 1:1

Mono: Sat = 3:1

Calories: 240

Carbohydrates (g): 0

Fat (g): 14

Cholesterol (mg): 80

Protein (g): 28

Sodium (mg): 60



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