Herb Roasted Salmon
chopped fresh basil
chopped fresh parsley
chopped, pitted Olives
sea salt and freshly ground black pepper
Preheat the oven to 375 degrees.
In a large blender or food processor, add basil, parsley, olive oil, olives, capers, garlic, 1/2 the lemon juice, and sea salt and freshly ground pepper to taste. Pulse 1 to 2 minutes until smooth.
In a large baking dish, add fish and remaining lemon juice and bake for 15 to 20 minutes until fish flakes easily with fork. Serve with salsa verde.
Steamed broccoli and brown rice.
Use eggplant instead of salmon.
Make sure olives and capers are gluten free.
310 Calories; 19g Fat; 31g Protein; 4g Carbohydrate; 1g Dietary Fiber; 79mg Cholesterol;
314mg Sodium. Exchanges: 4 Lean Meat; 0 Vegetable; 0 Fruit; 2 1/2 Fat; 0 Other Carbohydrates.
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