2 Serves
30 Mins
Preheat your oven to 200°C and line a baking sheet with parchment paper.
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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
9 mg / 16 mgVitamin B5
2 mg / 5 mgVitamin B6
1 mg / 1.7 mgVitamin B12
3 µg / 2.4 µgFolate
47 µg / 400 µgCalcium
21 mg / 1,300 mgIron
0 mg / 18 mgMagnesium
37 mg / 420 mgPhosphorus
290 mg / 1,250 mgPotassium
483 mg / 4,700 mgSodium
643 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
47 µg / 55 µgFiber
0 g / 28 gSugar
1 g / 50 gSaturated Fat
3 g / 20 gCholesterol
71 mg / 300 mgCaffeine
0 mgNet Carbs
3 gAlcohol
0 g
Using a sharp knife, clean the salmon fillets and pat them dry with paper towels.
Place the salmon on the baking sheet and season evenly with salt, black pepper, and dried herbs.
Top the fish with thin slices of fresh lemon and bake in the preheated oven for 12 to 15 minutes until the fish flakes easily with a fork.
25
g95
g20
g
Yemeni
