I am always, always, always looking for delicious ways to add fish to our diet, and this recipe definitely meets the “yum” test.
Better yet, both salmon and olive oil contain omega-3 fatty acids – the good kind of fat known to lower the risk of heart disease.
Plus, the recipe meets another test – it’s super easy to prepare.
The recipe also lends itself to batch cooking. It can keep in the refrigerator for up to three days and I just pop the leftovers in the microwave for 2-3 minutes.
This recipe makes 4 servings.
- 4 salmon filets
- 3 tablespoons extra virgin olive oil
- 2 tablespoons lemon juice
- 1 tablespoon dried dill weed
- 1 teaspoon minced garlic
- fresh ground pepper to taste
Whisk together the olive oil, lemon juice, dill weed and garlic until well-blended.
Dip salmon filets in the mixture to coat thoroughly and place in a 9 X 9-inch baking dish.
Pour the remaining mixture over the top of the filets.
Bake in a 375-degree oven for 20-25 minutes, or until the fish flakes easily, basting filets with the liquid once or twice while baking.
Serving size: 4-ounce filet | Calories: 300 | Carbohydrates: 0 g | Protein: 20 g | Fat: 27 g | Saturated Fat: 5 g | Cholesterol: 55 mg | Sodium: 60 mg | Potassium: 360 mg | Fiber: 0 g | Sugar: 0 g | Vitamin A: 1% | Vitamin C: 6% | Calcium: 0% | Iron: 1%