- 1 lb salmon fillets
- 2 Tbsp unsalted butter, melted (OR olive oil)
- 1 tsp dill weed
- 1 tsp onion powder
- ½ tsp black pepper
- Mix together butter (or olive oil) and spices.
- Place salmon, skin-side down without overlapping, in a 9x13 baking dish that has been sprayed with non-stick vegetable oil spray. Brush oil and herb mixture on salmon. Bake at 400 until fish flakes easily (about 20 minutes, more or less depending on thickness of filets.)
- OR place salmon, skin-side down without overlapping, in a microwave-safe dish that has been sprayed with non-stick vegetable oil spray. Brush oil and herb mixture on salmon. Cover and cook on high until fish flakes easily (about 6 minutes, more or less depending on thickness of the filets)
Note that sodium percentages depend on which daily reference you use. The estimated 73 mg of sodium per serving implies that one serving of this recipe provides:
– 3% of the U.S. FDA daily reference value for sodium for a 2,000-calorie diet that includes 2,400 mg sodium, or
– 5% of the American Heart Association recommendation of 1,500 mg sodium per day, or
– 7% of the Ménière’s diet recommendation of 1,000 mg sodium per day.
(As is the case with all of the recipes on this web site, the nutrition information provided in this recipe is only an estimate based on nutrition information provided on the packaging of each of the ingredients we used in this recipe and/or on a variety of sources on the web. This information should be regarded as an opinion only, with no guarantees that it is accurate. Obviously, the nutritional information will vary depending on the ingredients and quantities that you use.)
