1 Serve
30 Mins
31 g
45 g
13 g
Preheat your oven to 200°C and line a baking sheet with parchment paper.
Ingredients, vitamins, and health benefits
Salt
Black Pepper
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Vitamin K
2 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
1 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
11 µg / 400 µgCalcium
18 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
12 mg / 420 mgPhosphorus
64 mg / 1,250 mgPotassium
69 mg / 4,700 mgSodium
1156 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
0 µg / 55 µgFiber
2 g / 28 gSugar
0 g / 50 gSaturated Fat
3 g / 20 gCholesterol
825 mg / 300 mgCaffeine
0 mgNet Carbs
43 gAlcohol
0 g
Place the fresh salmon fillet on the baking sheet, then season it generously with salt, black pepper, and dried herbs.
Bake the salmon in the preheated oven for 12 to 15 minutes until it is cooked through and flakes easily with a fork.
While the fish bakes, prepare the rice according to package instructions and serve the cooked salmon over the rice, garnished with fresh lemon wedges.
Dried Herbs (e.g., Thyme or Za'atar)
Salmon
Steamed White Rice
Lemon Wedges
Vitamin A
0 µg / 900 µgVitamin C
7 mg / 90 mgVitamin E
0 mg / 15 mgVitamin K
2 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
1 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
11 µg / 400 µgCalcium
18 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
12 mg / 420 mgPhosphorus
64 mg / 1,250 mgPotassium
69 mg / 4,700 mgSodium
Fiber
2 g / 28 gSugar
0 g / 50 gSaturated Fat
3 g / 20 gCholesterol
825 mg / 300 mgCaffeine
0 mgNet Carbs
2
g61
g6
g
Zinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
0 µg / 55 µgAlcohol
0 g