Baked Lemon Pepper Salmon with Crunchy Veggie Salad

September 05, 2012

Baked Lemon Salmon

1 Salmon Fillet, 4-6 ounces depending on your serving size
Juice from half a lemon
Lemon zest (use the zest from the half of lemon squeezed for the juice)
Lemon slices
Pepper, fresh cracked
1 TBSP capers (optional)

Preheat oven to 350 degrees. Season salmon liberally with salt and fresh cracked pepper. Create a pocket with tin foil and place the salmon inside. Pour the lemon juice into the pocket and place two lemon slices over the salmon. If using the capers, spoon over then salmon and place the slices over the capers. Bake at 350 degrees for 25-30 minutes. Serve with a crunchy veggie salad.

Crunch Veggie Salad

Half a head of Broccoli , cleaned and trimmed
Half a Yellow Pepper
Half a Red Pepper
Half a Green Pepper
1 Large carrot, sliced into sticks
Sun Dried Tomatoes, handful
Extra Virgin Olive Oil
Balsamic Vinegar
1/2 TBSP dried Oregano
1/2 TBSP dried Basil
Squeeze of fresh lemon

Blanch brocolli for five minutes; transfer to a ice water bath. Slice peppers, tomatoes, and carrots into strips. Dry brocolli thoroughly and add all veggies to a large mixing bowl.

In a seperate smaller bowl, mix together oil, vinegar, lemon, and seasonings. Add to the veggies; let marinate in the refrigerator for at least two hours. Enjoy!

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