Directions:
- Whisk together lemon juice and black pepper in small bowl. Add mayonnaise, miso paste, Dijon mustard, and cayenne pepper to lemon-pepper mixture; whisk together.
- Spread the lemon-pepper mixture over salmon fillets. Reserve about a tablespoon for later use.
- Cover salmon with plastic wrap and refrigerate for 30 minutes.
- Preheat oven to 450 degrees F (230 degrees C). Line a baking sheet with parchment paper or silicone baking mat.
- Place fillets on the prepared baking sheet. Spread remaining lemon-pepper mixture on fillets without letting it pool around base. Sprinkle with a pinch more black pepper and a generous amount of sea salt.
- Bake in the preheated oven until the fish flakes easily with a fork, 10 to 15 minutes.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 147.56 Kcal (618 kJ) | ||
| Calories from fat | 99.29 Kcal | ||
| % Daily Value* | |||
| Total Fat | 11.03g | 17% | |
|---|---|---|---|
| Cholesterol | 20.19mg | 7% | |
| Sodium | 427.57mg | 18% | |
| Potassium | 88.59mg | 2% | |
| Total Carbs | 5.79g | 2% | |
| Sugars | 1.21g | 5% | |
| Dietary Fiber | 1.42g | 6% | |
| Protein | 7.56g | 15% | |
| Vitamin C | 6.1mg | 10% | |
| Iron | 0.6mg | 3% | |
| Calcium | 24.6mg | 2% | |
| Amount Per 100 g | |||
| Calories | 211.03 Kcal (884 kJ) | ||
| Calories from fat | 142 Kcal | ||
| % Daily Value* | |||
| Total Fat | 15.78g | 17% | |
|---|---|---|---|
| Cholesterol | 28.87mg | 7% | |
| Sodium | 611.48mg | 18% | |
| Potassium | 126.69mg | 2% | |
| Total Carbs | 8.28g | 2% | |
| Sugars | 1.72g | 5% | |
| Dietary Fiber | 2.03g | 6% | |
| Protein | 10.8g | 15% | |
| Vitamin C | 8.8mg | 10% | |
| Iron | 0.9mg | 3% | |
| Calcium | 35.1mg | 2% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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