Raspberry Salmon –11.1g Carbs, 1.1g Fiber, 9.4g Sugar
From: www.wholelifenutrition.net
I created this recipe to make use of all of the fresh raspberries
we have been picking. Thawed frozen raspberries would work also.
Serve this salmon recipe with a large green salad with fresh berries
and cooked quinoa for an easy summer meal.
1 to 2 lb wild Alaskan salmon fillets
1/2 lemon, juiced
1/2 cup raspberries
2 Tbsp honey
1 Tbsp extra virgin olive oil
1/2 tsp sea salt or Herbamare
Fresh lemon thyme leaves (optional)
Preheat oven to 400 degrees F.
Rinse salmon fillets and place skin-side down in a baking dish.
Juice lemon into a small bowl and add raspberries. Using the back of
a fork, gently mash them with the lemon juice. Add the honey, olive
oil, and salt; mix well with the fork.
Spread raspberry mixture atop the salmon fillets. Sprinkle with fresh
lemon thyme leaves if desired. Bake salmon for 10 minutes per inch of
thickness. Salmon is done when it flakes easily with a fork.
Nutrition from: www.caloriecount.about.com
Servings: 4
Serving Size: 151 g
Nutrition per Serving:
305 Calories, 157 Calories from Fat, 17.5g Total Fat, 3.3g Sat Fat,
71mg Cholesterol, 361mg Sodium, 11.1g Total Carbs, 1.1g Dietary Fiber,
9.4g Sugars, 25.4g Protein
Vitamin A 1% - Vitamin C 19% - Calcium 2% - Iron 3%
Nutrition Grade: B
Good points:
High in niacin
Very high in selenium
High in vitamin B6
High in vitamin B12
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