For a pretty presentation, serve the salmon pieces atop the platter of Potato and Spring Vegetable Salad.
- Portion size 8 servings
- Credits : Canadian Living Magazine: April 2002
Ingredients
Method
In food processor, purée dill, parsley, mint, garlic, capers, anchovies and mustard until smooth. With motor running, mix in oil and lemon juice until smooth.
Arrange salmon on foil-lined rimmed baking sheet; sprinkle with salt and pepper. Spread herb mixture evenly over salmon. (Make-ahead: Cover with plastic wrap and refrigerate for up to 4 hours.)
Roast in 400°F (200°C) oven until fish flakes easily when tested, about 20 minutes.
Nutritional facts <b>Per serving:</b> about
- Sodium 483 mg
- Protein 26 g
- Calories 321.0
- Total fat 23 g
- Cholesterol 73 mg
- Saturated fat 4 g
- Total carbohydrate 1 g
%RDI
- Iron 8.0
- Folate 20.0
- Calcium 4.0
- Vitamin A 4.0
- Vitamin C 15.0
