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RECIPE
7 INGREDIENTS6 STEPS20min

Baked Wild Sockeye Salmon With Baby Arugula

4.3
4 Ratings
Once in a while, when you don’t have the time, urge or patience to cook a complicated dish, but still want to dine like a king/queen – this is for you.
Baked Wild Sockeye Salmon With Baby Arugula Recipe | SideChef
Once in a while, when you don’t have the time, urge or patience to cook a complicated dish, but still want to dine like a king/queen – this is for you.
Chef's Opinion
After being in the food industry for 49 years, it gives me great pleasure to share some of my food.
https://chefsopinion.org/
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Chef's Opinion
After being in the food industry for 49 years, it gives me great pleasure to share some of my food.
https://chefsopinion.org/
20min
Total Time
$10.26
Cost Per Serving

Ingredients

US / METRIC
Servings:
2
Serves 2
to taste
Extra-Virgin Olive Oil
to taste
to taste
Garlic Paste
to taste
to taste
11 1/3 cups
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Nutrition Per Serving

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CALORIES
460
FAT
15.0 g
PROTEIN
72.9 g
CARBS
4.0 g

Cooking Instructions

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Step 1
Preheat oven to 420 degrees F (215 degrees C).
Step 2
Trim the Salmon Fillets (1.5 lb) , remove the skin, and remove all the pin bones with tweezers.
Step 3
Season the salmon on both sides with Extra-Virgin Olive Oil (to taste) , Kosher Salt (to taste) , Garlic Paste (to taste) , Sriracha (to taste) , and Lemon Juice (to taste) . Place it on a wire rack.
Step 4
Cut up the un-seasoned skin; put the rack into the preheated oven.
Step 5
Cook until salmon is done to your liking (I prefer to cook mine to med-well- the carry-over heat will cook it to a perfect, juicy doneness).
Step 6
Meanwhile, dress Baby Arugula (11 1/3 cups) with 2 tablespoon dressing of your choice and serve on the side of the salmon.
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Nutrition Per Serving
Calories
460
% Daily Value*
Fat
15.0 g
19%
Saturated Fat
2.8 g
14%
Trans Fat
0.0 g
--
Cholesterol
156.5 mg
52%
Carbohydrates
4.0 g
1%
Fiber
1.6 g
6%
Sugars
2.4 g
--
Protein
72.9 g
146%
Sodium
286.9 mg
12%
Vitamin D
37.1 µg
186%
Calcium
223.4 mg
17%
Iron
2.7 mg
15%
Potassium
1245.1 mg
26%
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