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Nutrition Facts
Serving Size 120 g
(Approx. 8 Servings)
Amount Per Serving
Calories 200 Calories From Fat 80
% Daily Value*
Total Fat 9 g 14%
Saturated Fat 2 g 10%
Trans Fat 0.0 g
Cholesterol 55 mg 18%
Sodium 320 mg 13%
Total Carbohydrate 0 g 0%
Dietary Fiber 0 g 0%
Sugars 0 g
Protein 23 g
Vitamin A 0% Iron 6%
Vitamin C 2% Calcium 4%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
 
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
 
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.

Baked Salmon with Rosemary Rub

Prep Time
10 minutes
Cook Time
15 minutes
Total Time
25 minutes
Serves
8  People

Ingredients

Recipe makes 8 Servings

1 non-stick cooking spray
2 Lb Wild Alaska King Salmon Fillet
2 Tbsp rosemary leaves, chopped
2 Tbsp 100% pure olive oil
2 Tsp lemon, juiced
1 Tsp coarse ground black pepper
1 Tsp kosher salt
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Instructions

1
Heat oven to 450°F.
2
Coat a large baking sheet with non-stick spray and place salmon on baking sheet, skin side down.
3
Combine rosemary, olive oil, lemon juice, pepper and salt in a small bowl.
4
Spread rub evenly over top of salmon.
5
Bake salmon 10 to 12 minutes or until the color turns from translucent to opaque (white) and fish begins to flake. Do not overcook.
6
Cut fillet into portions, just down to the skin.
7
Lift fish from skin with a spatula and transfer to a plate.

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