The 10 Pounds Off Paleo Diet: The Easy Way to Drop Inches in Just 28 Days by John Hastings

Author:John Hastings
Language: eng
Format: epub
Tags: HEA006000, CKB039000
Publisher: THEI
Published: 2015-05-18T16:00:00+00:00

Baked Citrus-Herb Salmon

Ask your fishmonger to remove the pin bones from the salmon. This dish is delicious served hot or at room temperature. It will feed a crowd, and you can toss the leftovers with mixed greens.

Cooking spray

1 (31/2-pound) salmon fillet

1 teaspoon sea salt

1/2 teaspoon freshly ground black pepper

2 tablespoons grated lemon rind

1 tablespoon grated orange rind

10 fresh chives

4 thyme sprigs

4 oregano sprigs

4 tarragon sprigs

10 (1/8-inch-thick) slices lemon (about 1 lemon)

1. Preheat oven to 450°.

2. Line a shallow roasting pan with foil; coat foil with cooking spray.

3. Sprinkle fish with salt and pepper. Combine rinds; spread over fish. Arrange chives, thyme, oregano, and tarragon horizontally across fish. Arrange lemon slices on top of herbs.

4. Place fish on prepared pan. Cover with foil; seal. Bake at 450° for 30 minutes or until fish flakes easily when tested with a fork or until desired degree of doneness. Serve warm or at room temperature.

YIELD | SERVES 10 (SERVING SIZE: ABOUT 4 OUNCES)

CALORIES 213; FAT 9.8g (sat 2.3g, mono 4.3g, poly 2.3g); PROTEIN 29g; CARB 0g; FIBER 0g; CHOL 75mg; IRON 1mg; SODIUM 292mg; CALC 17mg

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