Lemon-herb roasted salmon from Weight Watchers:
POINTS® Value: 5
Preparation Time: 16 min
Cooking Time: 15 min
Level of Difficulty: Easy
Give salmon fabulous flavor with fresh herbs, lemon juice and lemon zest.
1 spray(s) cooking spray
1 1/2 pound(s) pink salmon fillet(s), four 6-oz pieces about 1-inch-thick each (also known as humpback salmon)
1/8 tsp table salt, or to taste
1/8 tsp black pepper, coarsely ground, or to taste
1/4 cup(s) fresh lemon juice, divided
1 1/2 Tbsp sugar
1 Tbsp parsley, fresh, chopped (plus extra for garnish, if desired)
1 Tbsp thyme, fresh, chopped (plus extra for garnish, if desired)
1 tsp lemon zest, finely grated (plus extra for garnish, if desired)
1 tsp minced garlic
1 tsp fresh oregano
Preheat oven to 400ºF. Coat a small, shallow baking dish with cooking spray.
Season both sides of salmon with salt and pepper; place salmon in prepared baking dish and drizzle with 2 tablespoons of lemon juice.
In a small bowl, whisk together remaining 2 tablespoons of lemon juice, sugar, parsley, thyme, lemon zest, garlic and oregano; whisk until sugar dissolves and set aside.
Roast salmon until almost done, about 13 minutes; remove from oven and top with lemon-herb mixture. Return to oven and roast until salmon is fork-tender, about 2 minutes more. Garnish with fresh chopped herbs and grated zest, if desired. Yields about 4 to 5 ounces of salmon per serving.
We used pink salmon fillets because they are less fatty than some other salmon varieties like coho and sockeye salmon. If you prefer to use a different type of salmon in this recipe make to sure to account for any extra POINTS values.
I fixed this for dinner last night and it was great!! And very, very easy to make.
Have a fantastic Thursday. Only one more "get up" of the workweek. (at my house weekends don't matter, 'cause hubby works 2 out of 3, but I'm going to try to plan it so that I don't have to "get up" on Saturday or Sunday.) hehe
Peace and love,