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
 Ingredients
- 2 lbs (900g) salmon fillet
Ingredients A:
- 1/2 tsp salt
- 1/4 tsp pepper
Ingredients B:
- 2 tbsp olive oil
- 1 tbsp butter
Ingredients C:
- 1 1/2 lbs (680g) green leaf
veggie (e.g. bok choy)
- 1/2 tsp grated lemon peel
Ingredients D:
- 1/4 cup roasted red peppers,
patted dry
- 1/4 cup mild chunky salsa
Directions
- Season fish fillet with
ingredients A.
- 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
warm.
- Add ingredients C to skillet
and coat with pan's oil. Cook in oven for about one minute to warm it
through.
- 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.
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