Serves: 1 | Serving Size: 1 plate
- 3.5-ounce salmon fillet, thawed
- 1 lemon
- 1 tsp butter
- Black pepper, to taste
- Pinch of fleur de sel or table salt
- 1 tablespoon Panko breadcrumbs
- 1 cup peas
- 1 sweet potato
- Place the salmon fillet in a baking dish. Squeeze the lemon over the top of the fish, allowing the juice to spill into the baking dish.
- Sprinkle black pepper, paprika, salt, and bread crumbs over the salmon. Cut the butter into small bits and place them on the top of the salmon too.
- Put the dish in the oven and bake at 350 degrees for 15 minutes, then turn the heat up to 390 for the final few minutes.
- Cook until the salmon reaches an internal temperature of 145 degrees.
- Meanwhile, microwave the sweet potato for 4 minutes and then add it to the oven.
- Place the peas in a shallow bowl, cover it with foil, and then bake them in the oven along with the fish.
- Serves 1. Each serving contains 734 calories, 23 g fat, 5 g saturated fat, 0 g trans fat, 173 mg cholesterol, 240 mg sodium, 58 g carbohydrate, 13 g dietary fiber, 19 g sugar, and 71 g protein.
- Each serving also has 468% DV vitamin A, 106% DV vitamin C, 14% DV calcium, and 33% DV iron.
- Serve all 3 items while they’re still hot.
- Arrange them on a large dinner plate.
Stephanie Ronco has been editing in a professional capacity for the past 10 years. In addition to her work as an editor, Ronco has also served as a ghostwriter and writing tutor. A voracious reader, Ronco loves watching language evolve and change. When she’s not delving into her latest project, Ronco can be found teaching acting classes, performing in community theater, or sailing with her husband.