- Servings: 4
- Provided by: Kary Osmond
- 4 centre-cut salmon fillet, (1-1/2 lb/750 g)
- 1 tbsp (15 mL) vegetable oil
- 1-1/2 tsp (7 mL) chili powder
- 1/2 tsp (2 mL) salt
- 2 tbsp (30 mL) chopped fresh coriander or parsley
- 1 lime, cut in wedges
Ingredients Print Recipe
Place fillets, skin down, on foil-lined rimmed baking sheet. Whisk together oil, chili powder and salt: spread over fillets. Roast in 450°F (230°C) oven for 10 minutes per inch (2.5 cm) of thickness or until fish flakes easily when tested with fork.
Slide metal spatula between flesh and skin to transfer to plates. Sprinkle with coriander. serve with lime wedges to squeeze over top.
cal 255, pro 31 g, total fat 13 g, sat. fat 2 g, carb 1 g, fiber 0 g, chol 85 mg, sodium 364 mg, calcium 2%, iron 10%, vit C 5%, folate 16%