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Beautifully baked salmon fillets topped with crushed peppercorns, sesame seeds and finished with a light spray of chili infused one-cal olive oil.
This salmon is so flaky, super moist and bursting with flavour and is the perfect dish to impress your friends or just to enjoy at any time. Serve with a simple spinach salad, and a squeeze of lemon juice, Perfect!
Oven Baked Salmon with Spinach Salad
Course: Keto, Low Carb, Lunch, Main Course, SaladsServings
4
servingsPrep time
5
minutesCooking time
15
minutesCalories
300
kcalIngredients
4 Salmon Fillets (200 grams each fillet)
1 tsp. crushed mixed peppercorns
1/4 tsp. Salt
One-Cal spray olive oil
1 red chili (finely sliced)
1 Garlic clove (grated)
Zest of 1/4 of 1 lemon (grated)
Juice of 1 lemon
Sesame seeds
Directions
- Pre-heat your oven to 180 Celsius / 400 Fahrenheit / Gas mark 6 and line a baking tray with grease-proof paper or spray the baking tray with one-cal light oil.
- Lay your salmon fillets on the lined baking tray and pat dry with a kitchen towel/paper towel.
- In a small bowl, add the crushed mixed peppercorns, salt, garlic and chili, lemon zest, half of the lemon juice and mix with a little one-cal spray olive oil.
Brush the filets all over with the mixture, making sure that all of the fillets have been ell covered. - Place the salmon in the oven on the middle shelf and bake for 10-15 minutes until the salmon is cooked to an internal temperature of 65 degrees Celsius.
- In a salad mixing bowl, place the spinach leaves and sliced onions. Combine one-cal spray olive oil, salt and pepper to taste and the remaining lemon juice and toss to coat the leaves.
- Place salad leaves onto serving plates and add a baked salmon fillet and drizzle with a few sesame seeds.
