Directions:
- Preheat oven to 425 degrees. Line a baking sheet with aluminum foil. Lightly spay foil with cooking spray.
- In large resealable plastic bag, combine orange juice and lemon juice. Rinse salmon and add to juice mixture, turning several times to coat evenly. Seal bag and refrigerate 30 minutes, turning occasionally. (The timing is important; if you leave it in the marinade too long, the salmon will lose its firm texture.)
- In small bowl, mix together paprika, curry powder, salt, cinnamon, and cayenne; set aside.
- Remove the salmon from bag and discard marinade. Arrange salmon skin-side down on prepared baking sheet. Rub or sprinkle dry spice mixture over salmon.
- Bake 14 minutes, or until salmon flakes easily when tested with fork. To serve, place on plates and sprinkle with lemon juice. Eat the skin for its rich source of omega-3 fatty acids.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 475.83 Kcal (1992 kJ) | ||
| Calories from fat | 125.75 Kcal | ||
| % Daily Value* | |||
| Total Fat | 13.97g | 21% | |
|---|---|---|---|
| Cholesterol | 156.4mg | 52% | |
| Sodium | 1420.16mg | 59% | |
| Potassium | 1453.05mg | 31% | |
| Total Carbs | 10.28g | 3% | |
| Sugars | 6.06g | 24% | |
| Dietary Fiber | 1.2g | 5% | |
| Protein | 72.39g | 145% | |
| Vitamin C | 43.2mg | 72% | |
| Iron | 0.6mg | 3% | |
| Calcium | 47.7mg | 5% | |
| Amount Per 100 g | |||
| Calories | 108.57 Kcal (455 kJ) | ||
| Calories from fat | 28.69 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.19g | 21% | |
|---|---|---|---|
| Cholesterol | 35.69mg | 52% | |
| Sodium | 324.05mg | 59% | |
| Potassium | 331.56mg | 31% | |
| Total Carbs | 2.35g | 3% | |
| Sugars | 1.38g | 24% | |
| Dietary Fiber | 0.27g | 5% | |
| Protein | 16.52g | 145% | |
| Vitamin C | 9.9mg | 72% | |
| Iron | 0.1mg | 3% | |
| Calcium | 10.9mg | 5% | |
* 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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