2 Serves
55 Mins
Preheat your oven to 200°C and line a baking sheet with parchment paper.
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Vitamin E
4 mg / 15 mgVitamin K
5 µg / 120 µgVitamin B1
1 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
19 mg / 16 mgVitamin B5
3 mg / 5 mgVitamin B6
2 mg / 1.7 mgVitamin B12
6 µg / 2.4 µgFolate
82 µg / 400 µgCalcium
43 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
89 mg / 420 mgPhosphorus
588 mg / 1,250 mgPotassium
1075 mg / 4,700 mgSodium
718 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
94 µg / 55 µgFiber
1 g / 28 gSugar
1 g / 50 gSaturated Fat
6 g / 20 gCholesterol
143 mg / 300 mgCaffeine
0 mgNet Carbs
8 gAlcohol
0 g
In a small bowl, whisk together the white miso paste, fresh ginger root, and a splash of olive oil to create a smooth glaze.
Place the fresh salmon fillets on the prepared baking sheet and season lightly with salt and black pepper.
Brush the miso-ginger glaze generously over the top of the salmon fillets.
Bake the salmon in the preheated oven for 12 to 15 minutes, or until the fish flakes easily with a fork.
Remove from the oven and garnish with fresh lemon wedges before serving.
25
g95
g20
g
Yemeni
