703-865-6490 Request Appointment

Recipe of the Week 1/30: Parmesan Herb Baked Salmon

Nova Physician Wellness Center Blog Recipe of the Week 1/30: Parmesan Herb Baked Salmon

6 Servings 

Ingredients: 

1 whole wild salmon filet with skin, 1 1/2 inches thick (2 lbs) 1/4 cup light mayo 

1/4 cup grated Parmesan cheese 

3 cloves garlic, finely minced 

2 tablespoons chopped dill 

2 tablespoons chopped parsley 

2 tablespoons chopped basil 

2 tablespoons chopped chives 

Directions: 

  1.  

Preheat oven to 425F. Line rimmed baking sheet with parchment paper or aluminum foil for easiest cleanup. 

  1.  

Combine mayo, Parmesan, garlic and herbs in a small bowl. 

  1.  

Place salmon, skin side down, onto lined baking sheet. Cover salmon with another piece of parchment or foil. Partially bake salmon for 8 minutes. 

  1.  

Remove from oven and remove top piece of parchment paper. 

  1.  

Spread the top with the Parmesan herb mixture. 

  1.  

Return to oven uncovered and bake until the top has browned, and the salmon flakes easily with a fork. 

  1.  

The salmon should register 135º F when checked with an internal thermometer probe, about 15 to 18 minutes if the fish is 1 1/2 inches thick, less or more depending on the thickness. 

Meal Plan Check Boxes: 

4 Proteins 

1 Fat 

1/2 Dairy 

Nutritional Facts: Serving: 5oz salmon, Calories: 256, Carbohydrates: 2g, Protein: 31g, Fat: 13g, Saturated Fat: 2.5g, Cholesterol: 87.5mg, Sodium: 210.5mg, Fiber: 0.5g, Sugar: 0.5g 

Adapted From:https://www.skinnytaste.com/parmesan-herb-baked-salmon/#recipe

www.pinterest.com/novaphysicianwellness 

Found by: Brianna Lawless, MS, RDN

You Might Also Enjoy...

Recipe of the Week 3/20: Fish Florentine
4- 5 oz thick pieces of skinless white firm fish fillet 1 tablespoons extra virgin olive oil 1 tablespoon salted butter 1 cup red bell pepper chopped 2 cloves garlic minced 9 ounces fresh baby spinach, from two bags

Recipe of the Week 3/13: Brussel Sprouts Gratin
Ingredients: 6 oz brussels sprouts, trimmed of outer leaves and sliced in half 1/4 tsp kosher salt black pepper, to taste olive oil spray 1/2 tbsp butter 1/3 cup chopped shallots 2 tsp all purpose flour, or gluten free flour for GF

Recipe of the Week 2/20: Tomato Soup
Ingredients: 2 tbsp Extra Virgin Olive Oil 1 cup Yellow Onion diced 1 cup Carrots diced or shredded 1 tbsp Garlic minced 2 cups Vegetable Broth Low Sodium 28 ounce Crushed Tomatoes canned with juices 1/2 cup Greek Yogurt low fat

Recipe of the Week 2/13: Healthy Crockpot Chili Cheese Dip
Ingredients: 1 lbs. Ground Turkey 1 cup White Onion diced 15 oz. Pinto Beans drained 15 oz. Diced Tomatoes with juices 1/2 cup Water 1 tbsp Chili Powder 1 tsp Cumin 1/2 tsp Paprika 1/2 tsp Oregano 1/2 tsp Garlic Powder 2/3 cup Greek Yogurt