Baked Salmon with Almond Parsley Salad
Recipe Type:
Standard
Prep Time:
15 mins
Cook Time:
20 mins
Total Time:
35 mins
| Recipe Yield | 17.65 oz |
| Number of Servings | 4 |
| Serving Size | 4.41 oz |
Ingredients
17.65 oz
salmon fillets
1.77 oz
almonds
1.06 oz
Parsley
2 tbsp
lemon juice
2 tbsp
olive oil
1 tsp
salt
1 tsp
black pepper
Directions
Step 1
Preheat the oven to 400°F (200°C).
Step 2
Season the salmon fillets with salt and black pepper.
Step 3
Place the seasoned salmon fillets on a baking sheet lined with parchment paper.
Step 4
Bake the salmon in the preheated oven for 15 minutes or until cooked through.
Step 5
While the salmon is baking, prepare the almond parsley salad.
Step 6
In a bowl, combine the chopped almonds, chopped parsley, lemon juice, olive oil, salt, and black pepper.
Step 7
Toss the salad ingredients together until well combined.
Step 8
Serve the baked salmon with the almond parsley salad.
Nutrition Facts
Fat:
20 g
(180
kcal)
Protein:
25 g
(100
kcal)
Carbohydrates:
5 g
(20
kcal)
| Calories | 13.23 kcal | 0.66% |
| Vitamin A | 0.441 IU | 0.05% |
| Monounsaturated Fat | 0.441 g | 0% |
| Saturated Fat | 0.0882 g | 0.08% |
| Fat | 0.882 g | 0.63% |
| Carbohydrates | 0.2205 g | 0.04% |
| Sodium | 22.05 mg | 4.41% |
| Fibers | 0.0882 g | 0.23% |
| Sugars | 0.0441 g | 0% |
| Protein | 1.1025 g | 1.3% |
| Vitamin C | 0.6615 mg | 0.74% |
| Calcium | 0.2646 mg | 0.05% |
| Iron | 0.3528 mg | 0.07% |
| Potassium | 24.255 mg | 4.85% |
| Alcohol | 0 g | 0% |
| Cholesterol | 2.646 mg | 0% |
| Lactose | 0 g | 0% |
| Vitamin B6 | 0.882 mg | 67.85% |
| Vitamin B12 | 1.764 mcg | 73.5% |
| Vitamin E | 0.6615 mg | 4.41% |
| Zinc | 0.6615 mg | 0.13% |
| Selenium | 1.9845 mcg | 0.4% |
| Vitamin D | 0.441 mcg | 2.94% |
Recipe Attributes
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