Kid- Friendly Herb Baked Salmon with Lemon
Ingredients
- 12 ounce – salmon
- 1 medium – lemon
- 1 sprigs – dill
- 1/2 teaspoon – tarragon, dried, ground
- 1/2 teaspoon – salt
- 1/2 teaspoon – black pepper, ground
- 2 tablespoon – butter, unsalted
SERVE WITH:
- 2 cup – rice pilaf
- 1 pound – asparagus
- 2 cup – pineapple 2 ounce – mozzarella cheese
Method
Step 1. Preheat oven to 350 degrees F. Rinse fish; pat dry. Zest 1 teaspoon of peel from lemon; set aside. Cut lemon in half; juice half the lemon.
Step 2. In a small bowl combine the lemon peel, herbs, salt, and pepper; stir to combine. Spread evenly over the salmon.
Step 3. Heat butter in a 12-inch nonstick oven-going skillet over medium heat. Add salmon, herb side down. Cook for 3 minutes or until golden brown.
Step 4. Flip salmon; drizzle with lemon juice. Place pan in oven and bake for 3 to 7 minutes or until fish flakes easily when tested with a fork.
Step 5. While salmon is baking, prepare the rice according to package directions. Saute or steam asparagus.
Step 6. Transfer salmon to serving plates; drizzle with pan juices.
Step 7. Serve salmon with rice pilaf, asparagus and pineapple.
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Recipe Info
Tip: Health Benefits of Baked Salmon:
Fish, like salmon, is one of the best sources of omega 3 fatty acids like EPA and DHA. These essential fatty acids are already deficient in the standard American diet, so salmon is a great choice for kids. Other benefits of including salmon in your diet, beyond the essential fatty acids they provide are:
Tryptophan (an excellent source)
Selenium (53 mcg per 4 ounces- excellent source)
Protein (29 grams per 4 ounces!)
Vitamin B 12 (3.3 mcg per 4 ounces)
Niacin (11 mcg per 4 ounces)
Magnesium
Fish, like salmon, is one of the best sources of omega 3 fatty acids like EPA and DHA. These essential fatty acids are already deficient in the standard American diet, so salmon is a great choice for kids. Other benefits of including salmon in your diet, beyond the essential fatty acids they provide are:
Tryptophan (an excellent source)
Selenium (53 mcg per 4 ounces- excellent source)
Protein (29 grams per 4 ounces!)
Vitamin B 12 (3.3 mcg per 4 ounces)
Niacin (11 mcg per 4 ounces)
Magnesium