Pan Roasted Salmon with Dill, Olive Oil and Capers
Recipe courtesy of Harvard University Dining Services
- 4 skinless salmon fillets (5 ounces each)
- 1/8 cup capers, drained and minced
- 2 tablespoons fresh lemon juice
- 2 tablespoons fresh dill, finely chopped
- 2 small cloves garlic, minced
- A pinch of potassium based salt substitute, to taste (optional; read more about salt substitutes)
- 2 teaspoons olive oil
Preheat oven to 350°F.
Mix garlic, dill, capers, and lemon juice together in a bowl.
Brush salmon fillets with 1 teaspoon olive oil. Place garlic mixture evenly on top of fillets.
Place remaining olive oil in an oven proof skillet and warm over medium heat. Swirl skillet to coat the pan with oil.
Place fillets in the warm oiled skillet. Roast in oven for 8 to 10 minutes until firm to the touch.
Nutritional information per serving (1/4 of recipe):
Calories: 190 ⁄ Protein: 25 g ⁄ Carbohydrate: 1 g ⁄ Fiber: 0 g ⁄ Sodium: 260 mg
Saturated fat: 1 g ⁄ Polyunsaturated fat: 1.5 g ⁄ Monounsaturated fat: 3 g
Trans fat: 0 g ⁄ Cholesterol: 60 mg
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