Citrus Marinated Salmon
Nutrition (per serving)
Recipe makes 2 servings
⚠️ AI-estimated nutrition values based on estimated portions and assumed fat % for dairy. Actual values may vary.
What we assumed
- salmon fillets: 300 g (6% fat)
- olive oil: 40 g (100% fat)
- lemon juice: 30 g (0% fat)
- minced garlic: 10 g (0% fat)
- salt: 6 g (0% fat)
- pepper: 2 g (0% fat)
- chili powder: 2 g (0% fat)
- maple syrup: 20 g (0% fat)
- cilantro: 10 g (0% fat)
The fat content is primarily derived from the salmon and olive oil. Salmon is a fatty fish, contributing approximately 6g of fat per 100g, while olive oil is pure fat. The total fat per serving is calculated based on these contributions, with olive oil being the largest source.
Ingredients
- salmon fillets(est.)
- olive oil(est.)
- lemon juice(est.)
- minced garlic(est.)
- salt(est.)
- pepper(est.)
- chili powder(est.)
- maple syrup(est.)
- cilantro(est.)
Instructions
- Marinate the salmon fillets with olive oil, lemon juice, minced garlic, salt, pepper, chili powder, maple syrup, and chopped cilantro.
- Use a baking tray lined with parchment paper to lay the salmon on top of sliced lemons and oranges.
- Pour the marinade over the salmon.
- Bake at 425°F for 12 to 13 minutes, being careful not to overcook.
- After cooking, add pomegranate seeds and serve with green beans and potatoes or couscous in salad.
Unlock full step-by-step instructions with Pro.
Unlock with Pro▸ Description
This is a reminder to take advantage of your citrus this winter, especially because it's in season and can brighten up a cold winter day where, you know, the sun sets at 4 p.m. Fresh lemons and oranges pair very well with fish, like the salmon fillets that I marinated with three tablespoons of olive oil, the lemon juice from the ends of your lemon, a tablespoon of minced garlic, salt, pepper, and chili powder, about a teaspoon each, a tablespoon of maple syrup, and a handful of cilantro. Try to chop it as finely as possible. Not everyone's a cilantro fan, so this can also be done with dill or parsley. Use a baking tray lined with parchment paper to lay your salmon on top of your lemons and oranges. Then pour your marinade on top. Bake it 425 for 12 to 13 minutes, being careful not to overcook it. After cooking, add pomegranate seeds and pair with green beans and potatoes or couscous in salad.