Another great thing about this meal is that it is a deliciously light calorie option for anyone who is looking to "watch what they eat." My favorite thing about WW (formerly Weight Watchers) is that you can eat some AMAZING foods while still staying under the point limit for the day! Salmon became a blank canvas for us to do just that :)
The original recipe calls for fresh herbs and spices, but I don't always have those on hand, and rarely will I use all of them before they are no longer fresh. My recipe below calls for several dried herbs, and I assure you...after you make this recipe, those dried herbs will definitely not go to waste!
Side note: What are those burnt looking veggies on your plate, you may ask? Check out this drool-worthy recipe for "burnt" green beans!! It's a family tradition :)
Inactive Time (If you marinate): 1 hour
Yield: 4 servings
- 1 1/2 pounds skinless salmon
- 1 clove garlic, minced (or 1/4 teaspoon garlic powder)
- 1 Tablespoon dark brown sugar
- 1 Tablespoon soy sauce
- 1/2 Tablespoon grated lemon peel
- 1 teaspoon dried parsley
- 3/4 teaspoon dried thyme
- 1/4 teaspoon dried rosemary
- 2 Tablespoons lemon juice
- 2 Tablespoons olive oil
- Salt and pepper, to taste
- Wipe salmon dry with paper towels and lay in baking dish. (I love to use my stone 9x13 baking dish for this - like Le Creuset!). As a good rule of thumb, place the thicker parts of the salmon on the outside of the dish with the thinner sections toward the center of your pan.
- Combine all marinade ingredients. Pour marinade over salmon and allow to marinate for an hour.
- Preheat oven to 400 degrees F. Bake salmon for about 20 minutes, based on the thickness of your salmon.
Source: Adapted from NY Times