Roasted Salmon Recipe

The sauce, made with lemon zest and juice, red bell pepper, and parsley, supplies more than 40 mg of vitamin C (67% of the RDA) per serving. Because the sauce is uncooked, the ingredients retain most of their vitamin C.

Prep time: 15 minutes
Cooking time: 15 minutes

You Will Need
1/3 cup chicken broth
1 teaspoon grated lemon zest
1/4 cup lemon juice
4 teaspoons olive oil
1 tablespoon Dijon mustard
1 teaspoon dried tarragon
1/4 teaspoon black pepper
1 red bell pepper, cut into 1/4-inch dice
1/4 cup chopped parsley
1 1/2 pounds salmon fillet, in one piece, skin on
1/4 teaspoon salt

What to Do
1. Preheat the oven to 500°F. In a medium bowl, whisk together the broth, lemon zest, lemon juice, 3 teaspoons of the oil, the mustard, tarragon, and black pepper. Add the bell pepper and parsley. Set aside.

2. Spray a baking sheet with nonstick cooking spray. Place the salmon, skin-side down, on the baking sheet. Rub the remaining 1 teaspoon oil onto the salmon and sprinkle with the salt.

3. Bake for 12 to 15 minutes or until the salmon is medium-rare to medium. With a large spatula, lift the salmon off the baking sheet, leaving the skin behind. Divide into 4 portions and serve with the sauce spooned on top.

Serves: 4

Per serving: Calories 284; Fiber 1 g; Protein 32 g; Total Fat 15 g; Saturated Fat 2 g; Cholesterol 87 mg; Sodium 395 mg