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Roasted Salmon

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


Preheat over 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. (Check if fish flakes easily with fork after it bakes 10 minutes. Continue baking only if it doesn't.) Using a metal spatula, lift salmon off skin and place salmon on serving plate. Discard skin. Sprinkle salmon with herbs and serve.

Serves 2

Nutritional Info: (per serving)
Calories 241; Cholesterol 78 mg; Protein 28 g; Sodium 62 mg;
Carbohydrate trace; Fiber trace; Total fat 14 g; Saturated fat 2 g;
Calcium 18 mg