Ingredients
4 ServingsMeat & Seafood
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Wild Atlantic Salmon 1 1/2 lb
Spices
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Kosher Salt 2 tsp
Produce
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Italian Parsley 1/2 bunch
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Oregano 1/2 bunch
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Red Onion 1/2
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Lemon 1
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Zucchini 2
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Garden Fresh Thyme 1 sprig
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Garlic Cloves 3
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Fingerling Potatoes 1 1/2 lb
Pantry
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Black Pepper 3 pinches
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Olive Oil 17/32 cup
Canned/Bottled Goods
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Pickled Capers 1 Tbsp
Preparation
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Bake Potatoes
Season potatoes on prepared baking sheet. Bake for 25 minutes, cut side down.
- 1 pinch Black Pepper
- 1 1/2 Tbsp Olive Oil
- 1/2 tsp Kosher Salt
- 1 1/2 lb , halved Fingerling Potatoes
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Season & Bake Salmon
Season salmon. Bake for 10 - 15 minutes, let rest for 5 minutes.
TIP: Why rest? Because proteins continue to cook once removed from the oven!
- 2 Tbsp Olive Oil
- 1 pinch Black Pepper
- 1/2 tsp Kosher Salt
- 1 1/2 lb Wild Atlantic Salmon
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Cook Zucchini
Toss zucchini with olive oil, thyme, & garlic. Season with salt & pepper. Bake for 12 minutes.
- 1/2 tsp Kosher Salt
- 1 sprig , leaves removed Garden Fresh Thyme
- 1 Tbsp Olive Oil
- 1 pinch Black Pepper
- 2 , 1/4" circles Zucchini
- 3 , minced Garlic Cloves
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Flavor Creation
Combine all ingredients in a small bowl.
- 1 Tbsp , finely chopped Pickled Capers
- 1/2 bunch , finely chopped Oregano
- 1/2 bunch , finely chopped Italian Parsley
- 1/2 tsp Kosher Salt
- 1 , zested and juiced Lemon
- 1/4 cup Olive Oil
- 1/2 , finely diced Red Onion
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Plate, Serve and Enjoy!
Pair with good music.
Nutrition
Amount per serving |
Daily value percentage | |
---|---|---|
Calories | 640 kcal | |
Total Fat | 39 g | 50% |
Total Saturated Fat | 6 g | 29% |
Unsaturated Fat | 33 g | |
Low Cholesterol | 95 mg | 31% |
Sodium | 1310 mg | 60% |
Total Carbohydrate | 33 g | 12% |
Good Source: Fiber | 7 g | 24% |
Sugars Total | 5 g | |
Excellent Source: Protein | 39 g | 78% |
Excellent Source: Vitamin C | 65 mg | 70% |
Calcium Ca | 151 mg | 10% |
Good Source: Iron | 5.5 mg | 30% |
By Innit Culinary Team