2 Serves
44 Mins
Preheat your oven to 200°C and prepare a baking sheet with parchment paper.
Flag a recipe, ingredient, instruction, timing, or safety issue for review.
Vitamin E
3 mg / 15 mgVitamin K
5 µg / 120 µgVitamin B1
1 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
12 mg / 16 mgVitamin B5
3 mg / 5 mgVitamin B6
1 mg / 1.7 mgVitamin B12
2 µg / 2.4 µgFolate
50 µg / 400 µgCalcium
14 mg / 1,300 mgIron
0 mg / 18 mgMagnesium
197 mg / 420 mgPhosphorus
584 mg / 1,250 mgPotassium
556 mg / 4,700 mgSodium
900 mg / 2,300 mgZinc
3 mg / 11 mgCopper
0 mg / 0.9 mgManganese
5 mg / 2.3 mgSelenium
57 µg / 55 µgFiber
4 g / 28 gSugar
0 g / 50 gSaturated Fat
2 g / 20 gCholesterol
44 mg / 300 mgCaffeine
0 mgNet Carbs
66 gAlcohol
0 gRinse the salmon fillets and pat them dry with paper towels. Place them on the prepared baking sheet.
Drizzle the salmon with olive oil and season evenly with salt, black pepper, and lemon pepper seasoning.
Bake the salmon in the preheated oven for 12 to 15 minutes, or until the fish flakes easily with a fork.
While the salmon bakes, prepare the rice according to package instructions using a rice cooker or pot.
Serve the baked salmon over a bowl of warm rice, garnished with fresh lemon wedges.
9
g24
g8
g
