Roasted salmon

Salmon is a good source of omega-3 fatty acids, which help keep blood from forming clots and protect against irregular heartbeats that may cause a heart attack.

Number of servings

Serves 2

Ingredients

1. Two 5-ounce pieces salmon with skin
2. 2 teaspoons extra-virgin olive oil
3. 1 tablespoon chopped chives
4. 1 tablespoon fresh tarragon leaves (optional)

Directions

Heat oven to 425 F. Line a baking sheet with foil.

Rub salmon all over with 2 teaspoons oil. Roast skin side down on foil-lined baking sheet until fish is cooked through, about 12 minutes. After 10 minutes, check if fish flakes easily with fork. If it doesn’t, continue baking for 2 more minutes.

Using a metal spatula, lift salmon off skin and place salmon on serving plate. Discard skin. Sprinkle salmon with herbs and serve.

Nutritional analysis per serving

Serving size: 1 fillet

• Total carbohydrate Trace
• Dietary fiber Trace
• Sodium 63 mg
• Saturated fat 2 g
• Total fat 14 g
• Cholesterol 78 mg
• Protein 28 g

• Monounsaturated fat 6 g
• Calories 244
• Added sugars 0 g
• Trans fat 0 g
• Total sugars Trace
• Potassium 723 mg