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RECIPE
7 INGREDIENTS6 STEPS20MIN

Baked Wild Sockeye Salmon With Baby Arugula

4.3
4 Ratings
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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.
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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.

20MIN

Total Time
Chef's Opinion
After being in the food industry for 49 years, it gives me great pleasure to share some of my food.
GO TO BLOG
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

Directions

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Step 1
Preheat oven to 420 degrees F (215 degrees C).
Step 2
Trim the Salmon Fillet (1.5 pound), 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 (8 ounce) 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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