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Quick & easy lemon salmon
2 x 5.25 oz. salmon fillets 1 Tbsp. olive oil
juice of ½ a lemon, plus lemon wedges to serve 1 heaping tsp. lemon fish seasoning
½ tsp. sea salt
1 red bell-pepper, sliced or diced 1½ cups broccoli florets
a small pinch of sea salt and ground black pepper
Per serving: 457 calories 29g fat
9g carbs 40g protein
Preheat oven to 200?C/400?F.
Place the salmon fillets on a plate and pat gently with kitchen paper to remove excess moisture.
Drizzle the olive oil over a foil-lined baking sheet.
Place the salmon fillets in the centre of the baking sheet. Squeeze the juice of half a lemon over the salmon. Season with lemon fish seasoning and sea salt.
Arrange the red bell-pepper around the salmon.
Add the broccoli to the tray. Season the vegetables with sea salt and ground black pepper.
Bake for 20 minutes, turning the vegetables halfway during cooking time. Serve with lemon wedges.
Store any leftover salmon in an airtight container and refrigerate for up to 2 days.