The Dietary Guidelines for Americans recommend two servings of fish every week. Salmon is a good source of omega-3 fatty acids, which help keep blood from forming clots and protect against irregular heartbeats that may cause a heart attack.
- Two 5-ounce pieces salmon with skin
- 2 teaspoons extra-virgin olive oil
- 1 tablespoon chopped chives
- 1 tablespoon fresh tarragon leaves (optional)
Heat oven to 425 F. Line a baking sheet with foil.
Rub salmon all over with 2 teaspoons oil. Roast skin side down on foil-lined baking sheet until fish is cooked through, about 12 minutes. After 10 minutes, check if fish flakes easily with fork. If it doesn't, continue baking for 2 more minutes.
Using a metal spatula, lift salmon off skin and place salmon on serving plate. Discard skin. Sprinkle salmon with herbs and serve.
Nutritional Analysis (per serving)
- Total carbohydrate: trace
- Dietary fiber: trace
- Sodium: 62 mg
- Saturated fat: 2 g
- Monounsaturated fat: 6 g
- Total fat: 14 g
- Cholesterol: 78 mg
- Protein: 28 g
- Calories: 244