Black Pepper and Sea Salt Salmon

Black Pepper and Sea Salt Salmon
Staff Writer
Black Pepper and Sea Salt Salmon

Jane Bruce

Black Pepper and Sea Salt Salmon

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.

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. 

Nutrition

Calories per serving:

83 kcal

Daily value:

4%

Servings:

2
  • Carbohydrate, by difference 18 g
  • Protein 2 g
  • Total lipid (fat) 2 g
  • Vitamin A, IU 85 IU
  • Vitamin A, RAE 4 µg
  • Vitamin C, total ascorbic acid 1 mg
  • Vitamin K (phylloquinone) 25 µg
  • Ash 1 g
  • Betaine 1 mg
  • Calcium, Ca 67 mg
  • Carotene, alpha 2 µg
  • Carotene, beta 47 µg
  • Choline, total 2 mg
  • Cryptoxanthin, beta 7 µg
  • Fatty acids, total polyunsaturated 1 g
  • Fiber, total dietary 5 g
  • Fluoride, F 5 µg
  • Folate, DFE 3 µg
  • Folate, food 3 µg
  • Folate, total 6 µg
  • Iron, Fe 2 mg
  • Lutein + zeaxanthin 69 µg
  • Lycopene 3 µg
  • Magnesium, Mg 32 mg
  • Manganese, Mn 2 mg
  • Niacin 1 mg
  • Phosphorus, P 41 mg
  • Phytosterols 14 mg
  • Potassium, K 276 mg
  • Selenium, Se 1 µg
  • Sodium, Na 97 mg
  • Tocopherol, gamma 1 mg
  • Water 9 g
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