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Baked Salmon with Oregano
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| Serves: 4 Prep: 5min Cook: 20min Total: 25min | |
| 2 teaspoons | olive oil |
| 4 | skinless salmon fillets, (6 ounces each), each 1" thick |
| 1 tablespoon | lemon juice |
| 1 1/2 teaspoons | lemon juice |
| 1 teaspoon | dried oregano |
| 1/2 teaspoon | salt |
| 1/4 teaspoon | ground black pepper |
| 1 tablespoon | butter, cut into small pieces |
| 1 teaspoon | chopped fresh parsley, (optional) |
| DIRECTIONS Preheat the oven to 375°F. Use the oil to grease a shallow baking dish that is large enough to fit the fillets in a single layer. Arrange the fish in the dish and turn to coat with the oil. Sprinkle with the lemon juice, oregano, salt, and pepper. Dot with the butter and cover with foil. Bake until the flesh is cooked through but still very juicy, 20 to 24 minutes. Serve topped with the pan juices and parsley (if using). Recipe Notes Make this dish ahead or make extras for fast meals. Store extra portions in a covered container in the refrigerator for up to 3 days. To reheat, arrange the fillets in a baking dish, cover, and bake at 350°F until heated through, 5 to 8 minutes. Or serve the fillets cold or at room temperature mixed with vinegar and oil for a fish salad. NUTRITIONAL FACTS PER SERVING CALORIES 402.2 CAL | |
| 28 G | FAT |
SATURATED FAT 7.3 G
SODIUM 411.9 MG
CARBOHYDRATES 0.9 G
TOTAL SUGARS 0.2 G
DIETARY FIBER 0.3 G
PROTEIN 34.9 G
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