Salmon Filets Baked With Lemon, Scallions And Parsley Recipe
Servings: 9
Ingredients
- 3 x salmon filets about 1 1/2 pounds each, 1 inch thick
- Â Â salt and freshly grnd pepper
- 1Â 1/2 c. finely minced fresh parsley
- Â Â c. finely minced scallions
- 4 x lemons thinly sliced (4-5)
- 3 tsp very finely julienned lemon zest for garnish
- Â Â mustard glazed cucumbers see recipe
- Â Â fresh tarragon sprigs for garnish, optional
- Â Â rimless or possibly nearly rimless baking sheet
- Â Â clean tweezers
Directions
- 1. Preheat the oven to 450 F.
- 2. Line a rimless baking sheet with aluminum foil; grease it well with vegetable oil. Generously oil the salmon skin. Place the fish skin side down on the foil. Run your fingers over the flesh sides of salmon. If you feel any bones, remove them with tweezers. Salt and pepper the fish.
- 3. Combine the parsley and scallions, and spread the mix over the salmon. Arrange the lemon slices, slightly overlapping, over the parsley mix.
- 4. To make the lemon zest garnish, cut several strips of lemon zest into very fine thread-like strands. Set aside.
- 5. Sometime after the appetizer is removed from the oven, place the baking sheet on the center shelf and bake till the fish is opaque, about 14 min. Remove the sheet from the oven, remove the lemon slices and scrape most of the parsley/scallions mix from the fish.
- 6. Cut each salmon filet into serving pcs and transfer to a serving platter or possibly individual plate. Spoon the glazed cucumbers down the center of each serving, then garnish with lemon zest and tarragon.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 101g | |
| Recipe makes 9 servings | |
| Calories 149 | |
| Calories from Fat 81 | 54% |
| Total Fat 9.02g | 11% |
| Saturated Fat 2.04g | 8% |
| Trans Fat 0.0g | |
| Cholesterol 36mg | 12% |
| Sodium 53mg | 2% |
| Potassium 342mg | 10% |
| Total Carbs 2.79g | 1% |
| Dietary Fiber 1.1g | 4% |
| Sugars 0.7g | 0% |
| Protein 14.14g | 23% |
