Oven-baked salmon with lemon and herb sauce
Oven-baked salmon with lemon and herb sauce: a batch cooking recipe, 2 servings of 549 kcal and 30 g protein each. Keeps 3 days in the fridge and freezes well.
- 2 servings
- 30 min prep
- 60 min total
- 3 days in the fridge
- Freezes well
- Lunch · Dinner
Nutrition per serving
| Energy | Protein | Carbohydrate | Fat | Fibre |
|---|---|---|---|---|
| 549 kcal | 30 g | 58 g | 21 g | 1.1 g |
Standard serving, calculated from each ingredient’s data (USDA or product labels). In Batchillo, each person gets a serving sized to their own calories and protein.
Ingredients for 2 servings
- 2 Salmon (raw)
- 1 Lemon juice
- 15 g Butter
- 1 Garlic
- 1 tbsp Fresh parsley / cilantro (or chopped coriander)
- 1 tsp Thyme
- 150 g White / basmati rice
To taste: Salt, pepper
Contains: fish, dairy (lactose). Free from: gluten, vegetarian, shellfish, soy, peanuts, tree nuts. Always check the labels of the products you buy.
Method
- Salmon: Season the salmon with salt and pepper, 1 min.
- Rice: Boil the white / basmati rice, 20 min.
- Sauce: Sauté the butter, garlic, lemon juice, parsley / coriander and thyme, 5 min.
- Salmon: Mix the salmon with the sauce, 1 min.
- Bake the salmon at 200 °C, 20 min.
- Serve the salmon with lemon juice and the white / basmati rice.
Batch cooking
These recipes cook in the same batch as this one, in the same session:
- Salmon Poke shares Salmon (bake), White / basmati rice (boil)
- Teriyaki Salmon with Rice shares Salmon (bake), White / basmati rice (boil)
- Braised Pork Cheeks shares White / basmati rice (boil)
- Turkey Chili shares White / basmati rice (boil)
- Chili sin Carne with Rice shares White / basmati rice (boil)
- Chicken Curry with Mango and Coconut Milk shares White / basmati rice (boil)