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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 442.1
  • Total Fat: 16.6 g
  • Cholesterol: 142.0 mg
  • Sodium: 115.8 mg
  • Total Carbs: 21.0 g
  • Dietary Fiber: 4.8 g
  • Protein: 52.5 g

View full nutritional breakdown of Salmon with a Lemon & Rosemary Glaze calories by ingredient
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Salmon with a Lemon & Rosemary Glaze

Submitted by: IMELDASHOEQUEEN
Salmon with a Lemon & Rosemary Glaze

Introduction

from Dish
***PLEASE DO NOT USE THIS RECIPE AS IT IS NOT ORIGINAL - I HAVE "SHARED" IT SO I CAN LINK IT TO MY HUSBAND'S SPARKPEOPLE CALCULATIONS***
from Dish
***PLEASE DO NOT USE THIS RECIPE AS IT IS NOT ORIGINAL - I HAVE "SHARED" IT SO I CAN LINK IT TO MY HUSBAND'S SPARKPEOPLE CALCULATIONS***

Number of Servings: 4

Ingredients

    4 x 200g pieces centre cut salmon, pin bones removed
    2 Tbl honey
    Finely grated zest of 1 lemon
    1 Tbl finely chopped rosemary
    2 cloves garlic, crushed
    1 lemon
    4 large bay leaves, halved through the stem
    Sea salt and freshly ground black pepper

    1 small fennel bulb, finely shaved
    1 red apple, julienned
    150g green beans, blanched, sliced on diagonal
    Reserved fronds from the fennel bulb

Directions

Preheat the oven to 200C.

Combine the honey, lemon zest, rosemary and garlic in a bowl.

Cut a long slash through the flesh but not through the skin of each piece of salmon. Thinly slice the lemon and cut into half moons, insert two lemon slices and two pieces of bay left in each portion. Spread the honey glaze over the salmon and season.

Heat an overproof saute pan with a little olive oil spray until hot. Add the salmon, skin side down and cook for 1 minute to crisp the skin. Transfer to the oven and roast for 5-7 minutes.

Combine the fennel, apple and beans in bowl and toss with a little olive oil and a squeeze of lemon juice. Season.

Number of Servings: 4

Recipe submitted by SparkPeople user IMELDASHOEQUEEN.






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