| 1½ lb | Atlantic Salmon, Kelts, Black, fish, raw, fillet | |
| 4.10 (ea. 0.11 oz) | Garlic, raw | |
| 2 tbsp | Parsley, fresh, chopped | |
| 2 tbsp | Lemon juice, fresh cold-pressed | |
| 2 tbsp | Butter, unsalted | |
| ½ tsp | Salt, Kosher salt, table salt | |
| ¼ tsp | Pepper, black, ground | |
| 26.90 oz | altogether (view nutrition facts) |
Preparation
- Serving size:6.70 oz (calculated)Notes: one piece of salmon, about 6 oz or 170 g raw
- Temperature: 400 °F
- Line a baking tray with parchment paper.
- Put the salmon fillet on the tray.
- Rub in the minced garlic and sprinkle with the chopped parsley.
- Mix together the lemon juice and melted butter and pour it over the salmon.
- Season with salt and pepper.
- Bake until the salmon is done, about 8 to 12 minutes depending on how thick it is. Do not overcook it. At the very latest, 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.
- Serve with a side of vegetables or salad, drizzled with the extra butter on the parchment paper.
- Calorie count300 kcal
- % of calories by macros
Fat 51.0 % 153 kcal 16.6 g Net Carbs 2.3 % 7 kcal 1.6 g Protein 46.7 % 140 kcal 34 g - Approx. WW SmartPoints™2.6
- Cholesterol 108.8 mg
- Sodium 371.5 mg
- Fat 16.6 g
- Saturated Fat 5.3 g
- Trans Fat 0 g
- Carbohydrates 1.8 g
- Dietary Fiber 0.2 g
- Total Sugars 0.2 g
- Added Sugar 0 g
- Sugar alcohols 0 g
- Protein 34.1 g
- Calcium 31.6 mg
- Iron 1.6 mg
- Magnesium 51.9 mg
- Potassium 867.8 mg
- Zinc 1.2 mg
- Vitamin A (Retinol Equivalents) 76.8 mcg
- Vitamin B12 5.4 mcg
- Vitamin C 6.4 mg
- Folate 47.2 mcg
- Folic Acid 0 mcg