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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 475F/245C.
  • 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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