Per Serving: 220 calories, 15 g total fat (3 g saturated fat), 0 g carbohydrate,19 g protein, 0 g dietary fiber, 375 mg sodium
NOTE: This recipe is OK for those on the LMD (Low Microbial Diet).
*The dill needs to be baked onto the fish, please add the dill before baking!
- Preheat oven to 425°.
- Whisk mustard, 1 tablespoon olive oil, lemon juice, salt and pepper together in a small bowl. Set aside.
- Place salmon fillets on baking sheet lined with aluminum foil, brushed lightly with 1 teaspoon olive oil. Spread mustard mixture evenly over topside of each salmon fillet.
- Bake for 8 to 10 minutes or until fish flakes with a fork. Sprinkle evenly with dill and garnish with lemon slices.