Lemon-Scented Salmon

6 Reviews
100% would make this recipe again

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Preparation : 5 min Cooking : 40 min
190 calories/serving


600 g salmon fillet
1/3 cup lemon freshly squeezed 2 lemons
1 pinch salt [optional] 0.2 g
ground pepper to taste
2 tbsp fresh dill, finely chopped 4 g
1 green onions/scallions, finely chopped
6 mini-tomatoes (cherry, miniature or grape), halved 1/3 cup
1/2 cup white wine 125 mL

Before you start

A baking or casserole dish with a tight-fitting lid is necessary for this recipe.

Keep the serving plates warm on the stove while you're preparing the dish.


    1. Preheat the oven to 190°C/375°F.
    2. Put the salmon fillet, skin-side down in a casserole dish. Add the lemon juice, dill and green onions. Season with salt and pepper to taste.
    3. Add the mini-tomatoes and white wine, then cover. Place in the middle of the oven and bake for about 30-40 min until the fish turns opaque. It is important to check with a fork to see if the fish is cooked through. Serve on the warmed plates.

Nutrition Facts Table

per 1 serving (150 g)


% Daily Value




6 g

9 %

Saturated 1.2 g
+ Trans 0 g

6 %


110 mg


80 mg

3 %


3 g

1 %


0 g

1 %


1 g

Net Carbs

3 g


30 g

Vitamin A

8 %

Vitamin C

20 %


2 %


7 %


This recipe is :
Diet-related health claims  :
Artery-healthy, Heart-healthy
Excellent source of  :
Niacin, Phosphorus, Potassium, Selenium, Vitamin B12, Vitamin B6, Vitamin D
Good source of  :
Vitamin B2, Vitamin E
Source of  :
Folacin, Iron, Magnesium, Omega-3, Pantothenic Acid, Vitamin A, Vitamin B1, Vitamin C, Vitamin K, Zinc
Low  :
Saturated Fat, Sodium
Free  :
Added Sugar, Trans Fat


1 serving of this recipe is equivalent to :
Food Group Exchanges
Fruits 0
Vegetables 0
Meat and Alternatives 3 ½

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6 Reviews (5 with rating only) 100% would make this recipe again

My Notes

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This space is reserved for your personal notes on the recipe. These notes are private and will only be visible to you. Here's an example of what these notes could say for a given recipe:

  • I replaced oregano by rosemary and it turned out great
  • use my large pan with the copper bottom
  • leave under the grill 3 minutes instead of 1 to get a golden crust

Top Reviews

View All Reviews
november 08, 2013 | I would make this recipe again

Delicious and totally fool-proof!

Useful 0

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