Black Pepper and Sea Salt Salmon Recipe


Nutrition

Cal/Serving: 520
Daily Value: 26%
Servings: 2

Low-Carb
Sugar-Conscious, Paleo, Dairy-Free, Gluten-Free, Wheat-Free, Egg-Free, Milk-Free, Peanut-Free, Tree-Nut-Free, Soy-Free, Shellfish-Free
Fat34g52%
Saturated7g37%
Carbs5g2%
Fiber2g7%
Sugars0g0%
Protein47g94%
Cholesterol125mg42%
Sodium1387mg58%
Calcium52mg5%
Magnesium73mg18%
Potassium922mg26%
Iron1mg8%
Zinc1mg6%
Vitamin A152IU3%
Vitamin C12mg19%
Thiamin (B1)0mg31%
Riboflavin (B2)0mg21%
Niacin (B3)20mg99%
Vitamin B61mg73%
Folic Acid (B9)62µg15%
Vitamin B127µg122%
Vitamin E9mg43%
Vitamin K14µg18%
Fatty acids, total monounsaturated11g0%
Fatty acids, total polyunsaturated9g0%
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Black Pepper and Sea Salt Salmon
Jane Bruce

Growing up, seafood was best made with as little as possible. The importance was always to taste the fish itself, rather than the sauce you drowned it in. I still abide by this philosophy in my kitchen, extending it from seafood to meat to produce. This recipe uses simple ingredients to enhance the natural flavors of the fish and packs in a lot of kick from the pepper. (I served it with a cold pasta salad, made with rotini pasta, a little bit of olive oil, crumbled feta cheese, and cannellini beans.) 

Click here to see 8 Great Salmon Recipes.

3.5
Ratings4

INGREDIENTS

  • Two 8-ounce salmon fillets
  • 2 tablespoons coarsely cracked pepper
  • 1 tablespoon sea salt
  • 1/2 tablespoon olive oil
  • 1 tablespoon lemon juice

DIRECTIONS

Coat each side of the salmon fillets in pepper and salt. Lightly press to make the pepper stick.

In a medium-sized skillet, heat the olive oil over medium-high heat . Then, add the salmon. Cover with a lid and cook for 5-7 minutes; flip halfway through, and add the lemon juice. 

Recipe Details

Servings: 2
Special Designations: Nut-free

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