Affiliate Disclosure: YS Foo owner of www.atkinsdietfreeplan.com am in
business as an affiliate marketeer and recommend products on this
website for which I earn a commission: I hope this disclosure will
demonstrate my intent to run an honest and reputable business. For more
information, visit the
Diet Plan for Weight Loss
Atkins Diet Plan:
Foods, Recipes and Menu
Atkins Baked Salmon with Veggie in Red Peppers Salsa
- Serves: 4
- Calories: 447
- Net Carbs: 4.0 g
- Protein: 48.0 g
- Fat: 25.0 g
- 2 lbs (900g) salmon fillet
- 1/2 tsp salt
- 1/4 tsp pepper
- 2 tbsp olive oil
- 1 tbsp butter
- 1 1/2 lbs (680g) green leaf
veggie (e.g. bok choy)
- 1/2 tsp grated lemon peel
- 1/4 cup roasted red peppers,
- 1/4 cup mild chunky salsa
- Season fish fillet with
- Preheat oven to 475°F/245°C.
- Put ingredients B in a
skillet and heat in oven for 3 minutes to melt the butter.
- Then, put seasoned fish
fillet in the prepared skillet and bake for 10 minutes, until just cooked.
Turn the fish halfway through cooking. Remove and cover with foil to keep
- Add ingredients C to skillet
and coat with pan's oil. Cook in oven for about one minute to warm it
- To make the sauce, blend
ingredients D for 30 seconds.
- Place cooked salmon and
vegetables nicely on serving plate. Pour sauce over the fish and serve.
Back to > Atkins Diet |
Click to share Facebook
Likes, Google+1, Tweeter..
More Topics on Atkins Diet
| Copyright Notice |
Related Atkins Reading:
| Low Carb
information provided on this site should not be used as a substitute for the
advice of an appropriately qualified physician.
In no way any information here should be considered as offering medical
Always seek the advice of qualified health provider with any questions you
may have regarding a medical condition.
Copyright © 2008-2014 www.atkinsdietfreeplan.com
All trademarks, registered
trademarks, product names and company names or logos mentioned herein are the
property of their respective owners.
No part of this web site may be reproduced or copied without written permission
from the owner