Lemon Tomato Salmon Recipe

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Ingredients:

Serving

Directions:

Preheat the over to 325 degrees F.
Slice zucchini and yellow squash into thin slices.
Dice the tomato.
Place the salmon fillet in a glass or ceramic oven-safe casserole dish
Drizzle about a tablespoon of olive oil onto the fillet, season with salt and pepper lightly.
Lightly cover the fillet with slices of zucchini and yellow squash. Place excess around the fillet.
Place the remaining olive oil, lemon juice and diced tomato in a small bowl. Lightly crush the tomato and mix everything together.
Pour tomatoes, lemon juice and olive oil mixture over the fillet and vegetables.
Season lightly and let bake for about 15-20 minutes.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	643.76 Kcal (2695 kJ)
Calories from fat	347.58 Kcal
		% Daily Value*
Total Fat	38.62g	59%
Cholesterol	146.28mg	49%
Sodium	241.02mg	10%
Potassium	1282.86mg	27%
Total Carbs	2.71g	1%
Sugars	1.37g	5%
Dietary Fiber	0.8g	3%
Protein	67.4g	135%
Vitamin C	13.9mg	23%
Iron	0.2mg	1%
Calcium	30.3mg	3%

Amount Per 100 g
Calories	163.02 Kcal (683 kJ)
Calories from fat	88.02 Kcal
		% Daily Value*
Total Fat	9.78g	59%
Cholesterol	37.04mg	49%
Sodium	61.03mg	10%
Potassium	324.86mg	27%
Total Carbs	0.69g	1%
Sugars	0.35g	5%
Dietary Fiber	0.2g	3%
Protein	17.07g	135%
Vitamin C	3.5mg	23%
Iron	0.1mg	1%
Calcium	7.7mg	3%

* 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.

Tastes

salty
savory
bitter
sweet

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