2 Serves
99 Mins
Preheat your oven to 200°C and line a baking pan with parchment paper.
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IraqiVitamin K
36 µg / 120 µgVitamin B1
1 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
15 mg / 16 mgVitamin B5
4 mg / 5 mgVitamin B6
1 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
109 µg / 400 µgCalcium
54 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
414 mg / 420 mgPhosphorus
938 mg / 1,250 mgPotassium
848 mg / 4,700 mgSodium
1773 mg / 2,300 mgZinc
6 mg / 11 mgCopper
1 mg / 0.9 mgManganese
10 mg / 2.3 mgSelenium
62 µg / 55 µgFiber
3 g / 28 gSugar
6 g / 50 gSaturated Fat
0 g / 20 gCholesterol
2 mg / 300 mgCaffeine
0 mgNet Carbs
83 gAlcohol
0 g
Clean the fresh salmon fillets under cold water and pat dry with paper towels.
Season the salmon fillets generously with salt, black pepper, and lemon zest on a cutting board.
Place the seasoned salmon on the prepared baking pan and bake in the oven for 12 to 15 minutes until the fish flakes easily with a fork.
While the fish bakes, prepare your rice and vegetables according to standard bibimbap preparation methods.
Serve the baked salmon over a bowl of rice and garnish with fresh lemon wedges.
18
g55
g18
g
American