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Oven-Baked Salmon With Almond Parsley Salad
This simple and fast Oven-Baked Salmon with Almond Parsley Salad is a fabulous recipe for a hot summers day. It doesn't require many skills and will always turn out perfectly.
Course
Main Course
Cuisine
International
Keyword
easy, healthy meal, summer
Prep Time
5
minutes
minutes
Cook Time
12
minutes
minutes
Total Time
17
minutes
minutes
Servings
4
Calories
355
kcal
Author
Eva Burg
Ingredients
4
salmon fillets
salt
Coarse-grained
Black pepper
freshly ground
Baked squash
optional
For Toasted Almond Parsley Salad:
1
shallot
2
tablespoons
capers
rinsed
1
tablespoons
red wine vinegar
olive oil
Extra-virgin
1
cup
flat-leaf parsley
fresh
½
cup
raw almonds
toasted
US Customary
-
Metric
Instructions
Preheat oven to 450 °F/ 230 °C.
Season the salmon with pepper and salt.
Place the salmon on a non-stick baking sheet or pan with oven-proof handle, salmon’s skin should be side down.
Bake until cooked, about 12 minutes.
Serve with Toasted Almond Parsley Salad, or squash.
For Toasted Almond Parsley Salad:
Mince shallot and add to a small bowl.
Pour vinegar over shallots. Add salt. Sit for 30 minutes.
Roughly chop the parsley, almonds and capers to the shallots.
Add olive oil.
Mix again. Adjust seasoning.
Nutrition
Calories:
355
kcal
|
Carbohydrates:
6
g
|
Protein:
38
g
|
Fat:
19
g
|
Saturated Fat:
2
g
|
Cholesterol:
93
mg
|
Sodium:
195
mg
|
Potassium:
1062
mg
|
Fiber:
3
g
|
Sugar:
1
g
|
Vitamin A:
1330
IU
|
Vitamin C:
20.5
mg
|
Calcium:
88
mg
|
Iron:
3.1
mg