Sunday, January 24, 2016

Lemon and Caper Baked Salmon

I always love Sundays.  The boys don't have hockey and I normally get to sleep in a little and relax. This week has been the exact opposite and super busy!  The semester ended for my lovely students and I am slammed with them turning in work that is very late.  The sheer mound of grading that I face is the reason I had to make a super easy but delicious Sunday dinner.

This Lemon and Caper Baked Salmon is based on a traditional caper and butter sauce. It has no added fat and uses dijon mustard to give it an extra flavor boost.  You'll never notice or care about the missing butter and fat!  It makes a perfect Sunday dinner and can easily be dressed up to serve at a dinner party.

Hope you are all having a lovely relaxing weekend!

Lemon and Caper Baked Salmon
Servings: 4 ★ Size: 4-ounce salmon ★ 
Smart Points 4 ★ Points Plus 7 ★ Calories: 281 ★ Total Fat: 17 g ★ Saturated Fat: 5 g ★ Protein: 26 g ★ Carbohydrates: 0 g ★ 
Fiber: 0 g ★ Sugars: 0 g ★ Sodium: 279 mg ★ Cholesterol:  70 mg


· 1 lb fresh salmon, 4-ounce portions
· 3 tablespoons capers
· 2 tablespoons dijon mustard
· 3 tablespoons fresh parsley, chopped

· 1 teaspoon garlic, minced
· 1 lemon, zest and juice
· 1 lemon, cut into 8 slices


1. Preheat the oven to 400 degrees. In a small bowl add the lemon zest, lemon juice, dijon mustard, parsley and garlic in a bowl and mix. 

2. Spray a casserole dish with non-stick cooking spray.  Arrange all four pieces of the salmon on the tray.  Sprinkle with salt and pepper and cover with the lemon and caper mixture. Top each salmon portion with two slices of lemon. You can cover and marinate the salmon for up to 8 hours.

3. Bake for 12-15 minutes or until the salmon is cooked through.  The time can vary greatly depending on the thickness of the fish.

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