2 Serves
29 Mins
Preheat your oven to 200°C and line a baking sheet with parchment paper.
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Vitamin E
2 mg / 15 mgVitamin K
2 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
10 mg / 16 mgVitamin B5
2 mg / 5 mgVitamin B6
1 mg / 1.7 mgVitamin B12
3 µg / 2.4 µgFolate
47 µg / 400 µgCalcium
39 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
64 mg / 420 mgPhosphorus
338 mg / 1,250 mgPotassium
823 mg / 4,700 mgSodium
700 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
89 µg / 55 µgFiber
0 g / 28 gSugar
1 g / 50 gSaturated Fat
3 g / 20 gCholesterol
75 mg / 300 mgCaffeine
0 mgNet Carbs
5 gAlcohol
0 g
Pat the salmon fillets dry with paper towels and place them on the prepared baking sheet. Drizzle with olive oil and season generously with lemon pepper seasoning, salt, and black pepper.
Bake the salmon in the preheated oven for 12 to 15 minutes until the fish flakes easily with a fork.
While the fish bakes, heat a non-stick skillet over medium heat. Whisk the egg whites in a bowl and pour them into the skillet, scrambling gently until set.
Serve the baked salmon alongside the scrambled egg whites, garnished with fresh lemon wedges and a sprinkle of fresh herbs.
25
g95
g20
g
Yemeni
