4 Serves
34 Mins
Preheat your oven to 175°C.
In a large mixing bowl, combine the fresh cherries, lemon juice, honey, and fresh thyme, tossing gently until well coated.
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MexicanVitamin K
1 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
0 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
3 µg / 400 µgCalcium
6 mg / 1,300 mgIron
0 mg / 18 mgMagnesium
5 mg / 420 mgPhosphorus
9 mg / 1,250 mgPotassium
94 mg / 4,700 mgSodium
500 mg / 2,300 mgZinc
0 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
0 µg / 55 µgFiber
1 g / 28 gSugar
9 g / 50 gSaturated Fat
6 g / 20 gCholesterol
275 mg / 300 mgCaffeine
0 mgNet Carbs
10 gAlcohol
0 g
Place the salmon fillets skin-side down on a baking sheet lined with parchment paper, then season the fish with sea salt and black pepper.
Scatter the prepared cherry mixture over and around the salmon fillets on the baking sheet.
Bake the salmon in the preheated oven for 12 to 15 minutes.
Switch the oven to broil and cook for an additional 3 minutes, or until the salmon reaches an internal temperature of 55°C as measured by a meat thermometer.
Remove the salmon from the oven and let it rest uncovered for 5 minutes before serving.
22
g54
g58
g
Nigerian