Kids can eat cuisine, like fish, even from a young age! Start them off with this baked salmon and watch them fall in love with fish!
Prep Time20 mins
Cook Time20 mins
Total Time40 mins
Servings: 4 servings
- 12 ounce salmon
- 1 medium lemon
- 1 sprigs dill
- 1/2 teaspoon tarragon, dried, ground
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper, ground
- 2 tablespoon butter, unsalted
- 2 cup rice pilaf
- 1 pound asparagus
- 2 cup pineapple
Preheat oven to 350 degrees F. Rinse fish; pat dry. Zest 1 teaspoon of peel from lemon; set aside. Cut lemon in half; juice half the lemon.
In a small bowl combine the lemon peel, herbs, salt, and pepper; stir to combine. Spread evenly over the salmon.
Heat butter in a 12-inch nonstick oven-going skillet over medium heat. Add salmon, herb side down. Cook for 3 minutes or until golden brown.
Flip salmon; drizzle with lemon juice. Place pan in oven and bake for 3 to 7 minutes or until fish flakes easily when tested with a fork.
While salmon is baking, prepare the rice according to package directions.
Saute or steam asparagus.
Transfer salmon to serving plates; drizzle with pan juices.
Serve salmon with rice pilaf, asparagus and pineapple.
Calories: 418kcal | Carbohydrates: 43g | Protein: 23g | Fat: 18g | Saturated Fat: 6g | Cholesterol: 62mg | Sodium: 533mg | Fiber: 5g | Sugar: 11g