Lemon Dill Salmon in Parchment - 7.1g Carbs, 2.1g Fiber, 2.5g Sugar
From: www.lowcarboneday.com
3 wild salmon filets (3 4 oz filets)
3 small zucchini
1 Tbsp oil, divided
1 Tbsp lemon juice, divided
3 Tbsp chopped dill weed, divided
6 lemon slices
Salt and pepper, to taste
3 (15" long) pieces of parchment paper
Preheat the oven to 350 F
Trim the ends of the zucchini and cut them in half, length-wise. Next cut them into 1/2" thick half-moons.
Fold each pieces of parchment paper in half, width-wise and open them up on the counter top
Divide the zucchini evenly and place the slices on one side of the fold for each piece of parchment paper
Top each pile of zucchini with 1 tsp of oil, salt and pepper to taste.
Top the zucchini with the salmon filets and season with 1 tsp lemon juice (for each filet), salt and pepper.
Top with 1 Tbsp of dill and 2 lemon slices for each salmon filet
Fold over the parchment paper to cover the salmon
Starting with one of the short sides, make 1/2' thick folds until you reach the salmon (2-3 times, making a crease each time). Repeat for the other short side.
At the opening, fold each corner toward the middle, and fold the top with 1/2" thick folds (2-3 times, making a crease each time)--this will create a crescent moon shape.
Place the packets on a baking sheet and bake for 15-20 minutes or until the salmon is cooked to your preference.
To serve, place the packet on a plate and carefully cut a slit into the package to release the steam.
Notes: Net Carb Count*:
Whole30 Lemon Dill Salmon in Parchment: 10 net carbs (for the entire recipe)
*Note carb counts are estimated based on the products I used. Check nutrition labels for accurate carb counts and gluten information.
Nutrition From: www.caloriecount.about.com
Servings: 3
Serving Size: 258 g
Nutrition per Serving: 222 Calories, 108 Calories from Fat, 12g Total Fat, 1.7g Saturated Fat, 0g Trans Fat, 50mg Cholesterol, 120mg Sodium, 7.1g Total Carbs, 2.1g Dietary Fiber, 2.5g Sugars, 24.2g Protein
Vitamin A 10% - Vitamin C 52% - Calcium 12% - Iron 15%
Nutrition Grade: A-
Good points:
Low in sodium
Very high in magnesium
Very high in phosphorus
High in potassium
Very high in selenium
Very high in vitamin C
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