Ingredients:
- toasted almond parsley salsa, for serving
- baked squash , for serving, optional
- 1 shallot
Directions:
- Preheat the oven to 450 degrees F.
- Season salmon with salt and pepper. Place salmon, skin side down, on a non-stick baking sheet or in a non-stick pan with an oven-proof handle. Bake until salmon is cooked through, about 12 to 15 minutes. Serve with the Toasted Almond Parsley Salsa and squash, if desired.
- Toasted Almond Parsley Salad:
- Mince the shallot and add to a small bowl. Pour the vinegar over the shallots and add a pinch of salt. Let sit for 30 minutes.
- Roughly chop the capers, parsley and almonds and add to the shallots. Add the olive oil, tasting as you go. Mix again and adjust the seasonings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 241.78 Kcal (1012 kJ) | ||
| Calories from fat | 118.79 Kcal | ||
| % Daily Value* | |||
| Total Fat | 13.2g | 20% | |
|---|---|---|---|
| Cholesterol | 39.1mg | 13% | |
| Sodium | 198.26mg | 8% | |
| Potassium | 608.67mg | 13% | |
| Total Carbs | 9.23g | 3% | |
| Sugars | 3.26g | 13% | |
| Dietary Fiber | 3.22g | 13% | |
| Protein | 23.02g | 46% | |
| Vitamin C | 22.4mg | 37% | |
| Iron | 1.8mg | 10% | |
| Calcium | 81.5mg | 8% | |
| Amount Per 100 g | |||
| Calories | 157.36 Kcal (659 kJ) | ||
| Calories from fat | 77.31 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.59g | 20% | |
|---|---|---|---|
| Cholesterol | 25.45mg | 13% | |
| Sodium | 129.03mg | 8% | |
| Potassium | 396.14mg | 13% | |
| Total Carbs | 6.01g | 3% | |
| Sugars | 2.12g | 13% | |
| Dietary Fiber | 2.09g | 13% | |
| Protein | 14.98g | 46% | |
| Vitamin C | 14.6mg | 37% | |
| Iron | 1.2mg | 10% | |
| Calcium | 53.1mg | 8% | |
* 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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