Nutrition Facts

Serving Size 179 g

(Approx. 4 Servings)

Amount Per Serving

Calories	390	Calories From Fat	260

% Daily Value*

Total Fat 29 g	45%

Saturated Fat 5 g	25%

Trans Fat 0.0 g

Cholesterol 60 mg	20%

Sodium 600 mg	25%

Total Carbohydrate 8 g	3%

Dietary Fiber 1 g	4%

Sugars 2 g

Protein	24 g

Vitamin A 20%	•	Iron 8%

Vitamin C 15%	•	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.

Roasted Salmon with Sherry Braised Leeks

Prep Time

15 minutes

Cook Time

25 minutes

Total Time

40 minutes

Serves

4 People

Ingredients

Recipe makes 4 Servings

1 Lb fresh salmon

1 Tsp kosher salt, plus more as needed

1 Tsp cracked black pepper, plus more as needed

1/4 cup(s) Sonoma Gourmet Roasted Garlic & Herbs California Extra Virgin Olive Oil, divided use

2 cup(s) leeks, green tops discarded, white part thinly sliced

2 Tbsp sherry vinegar

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Instructions

Preheat oven to 350˚F.

Season salmon with salt and pepper, drizzle with a little olive oil and place on a sheet pan lined with parchment or foil.

Bake until salmon is just cooked through but still tender, approximately 15 to 20 minutes depending on oven, or until internal temperature reads 150˚F.

While salmon is roasting, place oil into a non-stick sauté pan and allow to get hot.

Add leeks and season with a generous pinch of salt and pepper.

Let leeks to cook until they are very soft and starting to color slightly.

Add sherry vinegar and continue to cook until vinegar has reduced completely. Remove from heat.

To serve, spread leeks over top of each piece of salmon, and season to taste as needed.