Slow Roasted Salmon
Cucumber-Bell Pepper Salad
Ingredients
- 1 orange
- 1 lemon, cut crosswise into rounds
- 1 (2-lb) salmon fillet
- ¾ tsp kosher salt, divided
- ¼ cup olive oil
- ½ cup mayonnaise
- 1 Tbsp whole grain mustard
- ¼ tsp black pepper
Instructions
- Preheat oven to 275°F. Slice half of orange into rounds. Squeeze 2 Tbsp juice from remaining half into a bowl.
- Arrange orange and lemon slices in a single layer in a 13- x 9-inch baking dish. Top with salmon, skin side down. Sprinkle with ½ tsp salt. Arrange remaining citrus slices over salmon.
- Drizzle with oil; bake 50 minutes.
- Meanwhile, add mayonnaise, mustard, pepper, and ¼ tsp salt to orange juice in bowl.
- Serve lemon mayonnaise with salmon.
Side Dish Ingredients
- 2 Tbsp white wine vinegar
- 1 Tbsp olive oil
- 1 tsp honey
- ½ tsp kosher salt
- 2 English cucumbers, cut into half-moons
- 1 red bell pepper, finely chopped
- 1 shallot, thinly sliced
Side Dish Instructions
- Whisk together vinegar, oil, honey, and salt in a large bowl. Add cucumbers, bell pepper, and shallot: toss.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
404
|
43
|
447
|
| Fat (g) | 30 | 2 | 32 |
| Sat. Fat (g) | 5 | 0 | 5 |
| Protein (g) | 31 | 1 | 32 |
| Carb (g) | 1 | 5 | 6 |
| Fiber (g) | 0 | 2 | 2 |
| Sodium (mg) | 520 | 161 | 681 |
Heart Healthy Meal Plan
This recipe selected from the eMeals Heart Healthy Meal Plan.
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