There are few foods that pack quite as strong as a punch as salmon does. With an estimated 40 grams of protein, 5 mcg of Vitamin B12, 74 mcg of Thiamin, and tons of Omega-3s and Omega-6s per serving, Salmon truly is a power food. While wild Alaskan salmon is the Queen of power-houses, it can also cost a small fortune. Luckily, you can purchase farmed salmon for a fraction of the price, and only a small cost to the health benefits.
Some people fear salmon because of the heavy weight in fat (usually around 20-25 grams per serving) and calories, but the calorie-conscious should fear not; the benefits of salmon outweigh (no pun intended) the appearance of detriment. As long as it's prepared in a healthy way, you'll love this feel-good-fish.
(Nutrition Source: Salmon Nutrition Facts)
Some people fear salmon because of the heavy weight in fat (usually around 20-25 grams per serving) and calories, but the calorie-conscious should fear not; the benefits of salmon outweigh (no pun intended) the appearance of detriment. As long as it's prepared in a healthy way, you'll love this feel-good-fish.
(Nutrition Source: Salmon Nutrition Facts)
Makes 4 Servings. Weight Watchers Points Plus Per Serving: 12
Ingredients
- 1.5 to 2 pounds of fresh Atlantic salmon
- 2 Tbsp plain breadcrumbs
- 1 tsp McCormick Tuscan blend spice
- 1 Tbsp olive oil
- 1 tsp paprika, ground
- 2 Tbsp grated Parmesan cheese
- 60 second spray Pam Cooking Spray, No-Stick, Original Flavor
- Salt & Pepper to taste
Instructions
- Preheat oven to 400 degrees. Wash, in cold water, and pat dry salmon; leave skin on. Spray bottom of roasting pan or casserole dish with Pam. Place salmon pieces, skin down, on pan. Sprinkle breadcrumbs, Parmesan cheese, paprika, salt & pepper, and McCormick Tuscan blend on top of salmon. Drizzle olive oil over the pieces. Spray with Pam over the salmon again, to lock in all the spices and create a crust. Bake in oven for about 25 minutes. Fish is ready when it's still pink, but white bubbles start frothing at sides, and crust becomes a medium-golden brown.
*Note, be careful not to over-cook this fish; it can be quite gritty and unpleasant when over-cooked. To test, the salmon should easily flake when pushed with a fork with no evidence of a gummy-like texture.
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