| 1½ lb | Atlantic Salmon, Kelts, Black, fish, raw, fillet | |
| 1 tbsp | Parsley, fresh, chopped | |
| 2 tbsp | Mustard | |
| 1½ tsp | Lemon juice, fresh cold-pressed | |
| 1½ tsp | Avocado Oil | |
| 1 (ea. 0.11 oz) | Garlic, raw | |
| ¼ tsp | Salt, Kosher salt, table salt | |
| ⅛ tsp | Pepper, black, ground | |
| 25.91 oz | altogether (view nutrition facts) |
Preparation
- Serving size:4.30 oz (calculated)Notes: 1 salmon fillet (4 oz or 113 g raw)
- Temperature: 375 °F
- Line a baking tray with parchment paper.
- Place the salmon fillets on the tray.
- Mix together the remaining ingredients. If you can get it, use Dijon mustard.
- Coat the fillets with the sauce, about 1/2 tablespoon each.
- Bake in the oven until done, about 8 to 12 minutes depending on how thick it is. Do not overcook it. At the very latest, remove it from the oven when white protein starts to appear on the surface. The fish should still be pink and moist in the center.
- Enjoy, for example with a side of vegetables or a salad.
- Calorie count175 kcal
- % of calories by macros
Fat 45.1 % 79 kcal 8.5 g Net Carbs 0.6 % 1 kcal 0.3 g Dietary Fiber 0.6 % 1 kcal 0.3 g Protein 53.7 % 94 kcal 23 g - Approx. WW SmartPoints™0.4
- Cholesterol 62.4 mg
- Sodium 205.6 mg
- Fat 8.5 g
- Saturated Fat 1.3 g
- Trans Fat 0 g
- Carbohydrates 0.6 g
- Dietary Fiber 0.3 g
- Total Sugars 0.1 g
- Added Sugar 0 g
- Sugar alcohols 0 g
- Protein 22.8 g
- Calcium 19 mg
- Iron 1 mg
- Magnesium 36 mg
- Potassium 570.9 mg
- Zinc 0.8 mg
- Vitamin A (Retinol Equivalents) 16.5 mcg
- Vitamin B12 3.6 mcg
- Vitamin C 1.5 mg
- Folate 29.9 mcg
- Folic Acid 0 mcg