| 1½ lb | Atlantic Salmon, Kelts, Black, fish, raw, fillet | |
| ½ cup | Feta cheese, Greek cheese from sheep and goat's milk | |
| ¼ cup | Parsley, fresh, chopped | |
| 2 tbsp | Chives, fresh, raw | |
| 4½ tsp | Lemon juice, fresh cold-pressed | |
| ⅛ tsp | Salt, Kosher salt, table salt | |
| ⅛ tsp | Pepper, black, ground | |
| 28.22 oz | altogether (view nutrition facts) |
Preparation
- Serving size:4.70 oz (calculated)Notes: 1 piece of crusted salmon fillet (4 oz or 113 g raw)
- Temperature: 400 °F
- Line a baking tray with parchment paper or foil.
- Wash and dry the fish. I like to cut it in portions, too, as this makes it easier to serve or meal-prep.
- Put the salmon on the parchment paper.
- Crumble or chop the feta and combine it with the parsley, chives, lemon juice, salt and pepper.
- Spread the mix on the salmon fillet.
- Bake until the salmon is done, about 12 to 15 minutes depending on how thick it is. Do not overcook it. Remove it from the oven when white protein starts to appear on the surface. The fish should still be pink and moist in the center.
- Enjoy, for example with a side of vegetables or a salad.
- You can store the dish in an airtight container for 3 days in the fridge or up to 6 months in the freezer. For best results, thaw overnight in the fridge. Gently reheat in the microwave or in the oven.
Meal Prep Tip
- Calorie count192 kcal
- % of calories by macros
Fat 39.1 % 75 kcal 7.2 g Net Carbs 1.0 % 2 kcal 0.4 g Protein 59.9 % 115 kcal 24.7 g - Approx. WW SmartPoints™0.7
- Cholesterol 68 mg
- Sodium 262.6 mg
- Fat 7.2 g
- Saturated Fat 1.1 g
- Trans Fat 0 g
- Carbohydrates 0.5 g
- Dietary Fiber 0.1 g
- Total Sugars 0.1 g
- Added Sugar 0 g
- Sugar alcohols 0 g
- Protein 24.7 g
- Calcium 74.6 mg
- Iron 1.2 mg
- Magnesium 38 mg
- Potassium 595.7 mg
- Zinc 1 mg
- Vitamin A (Retinol Equivalents) 54.7 mcg
- Vitamin B12 3.8 mcg
- Vitamin C 5.4 mg
- Folate 33.9 mcg
- Folic Acid 3.7 mcg