4 Serves
25 Mins
Preheat your oven to 175°C and prepare a baking sheet with parchment paper or a light coating of oil.
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Vitamin E
1 mg / 15 mgVitamin K
1 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
4 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
2 µg / 2.4 µgFolate
33 µg / 400 µgCalcium
168 mg / 1,300 mgIron
2 mg / 18 mgMagnesium
26 mg / 420 mgPhosphorus
217 mg / 1,250 mgPotassium
202 mg / 4,700 mgSodium
451 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
21 µg / 55 µgFiber
1 g / 28 gSugar
1 g / 50 gSaturated Fat
5 g / 20 gCholesterol
42 mg / 300 mgCaffeine
0 mgNet Carbs
23 gAlcohol
0 gSeason the salmon fillets evenly on all sides with salt and pepper, then place them onto the prepared baking sheet.
In a mixing bowl, combine the olive oil, lemon juice, panko breadcrumbs, and finely chopped fresh dill. Gently fold in the feta cheese crumbles until the mixture is well combined.
Carefully spread the feta and panko mixture over the top of each salmon fillet, pressing down lightly to ensure it adheres.
Bake the salmon in the preheated oven for 8-10 minutes, or until the topping is golden brown and the fish flakes easily with a fork.
While the fish bakes, prepare the couscous according to package directions. Serve the salmon hot over the couscous, garnished with fresh dill and lemon wedges.
25
g95
g20
g
Yemeni
