FIVE Kitchen | Baked Salmon with 5 Olive oil, Lemon and Dill
15990
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Baked Salmon with 5 Olive oil, Lemon and Dill

Strongly antiinflammatory and cardioprotective: Contains ~3g of omega-3 fatty acids and ~40mg of phytosterols, from the extra virgin olive oil and the salmon.
Great option for a quick and easy lunch or dinner
Low carb choice loaded with vitamins and minerals
Pairing with wild rice will give you a well balanced dish loaded with vitamins, minerals, omega-3 fatty acids, good carbs and fiber.
4

30'

(prep.~15′ + ~15′)

395Kcal

Calories

27g

Protein

4g

Carbs

30g

Good fat*

*mono and poly unsaturated fatty acids

Ingredients

  • 500g/1lb salmon filet, cut into 4 pieces (~120g/4oz each)
  • 8 fresh asparagus spears, ends trimmed
  • 1 cup of cherry tomatoes, halved
  • 4 TBS 5 Organic Extra Virgin Olive oil
  • 3 fresh lemons, 2 cut lengthwise in quarters and the juice of 1 lemon
  • 1 bunch of Fresh dill
  • Salt and Pepper to taste (Recommendation: ~ ½ tsp each in total)
  • ½ cup of wild rice (pairing suggestion)

Execution

  1. Preheat your oven to 200C/390F.
  2. Season well with salt and pepper both sides of the salmon pieces.
    Tip: Freshly ground pepper makes a real difference in taste.
  3. In a medium baking dish, place salmon filets with skin side down, top with two dill springs per filet and drizzle with lemon juice.
  4. Add lemon wedges creating a circle around the salmon and add the asparagus and tomatoes.
  5. Drizzle with 5 Olive oil.
  6. Bake with lid off for about 15 minutes or until the salmon is cooked through.
    Tip: If you prefer your salmon cooked “rare”, bake for ~10 minutes.
  7. Optional: Meanwhile you can prepare some wild rice to accompany your dish. Cook rice according to the instructions on the package. Drizzle with some 5 Olive oil in the end for an extra punch of flavor.