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Salmon Bake

25 min
5 min prep
20 min cook

Serves 4

Unsaved Salmon Bake

Ingredients

  • 4 Ct salmon portions
  • 12 oz Fajita blend vegetables
  • 1 tsp Sea salt
  • 1 tsp Garlic powder
  • 1/2 tsp Black pepper
  • 1 tbsp Extra virgin olive oil

Instructions

  1. Preheat oven to 400ºF.
  2. Add a drizzle of oil to a sheet pan.
  3. Season the fish and veggies with salt, garlic powder, black pepper, and remaining oil.
  4. Place veggies on the sheet pan then top with fish.
  5. Bake for 20 minutes or until fish reaches 145ºF internal temperature.

Nutrition

6gCarbs
22gFat
30gProtein

Nutrition Facts

4 servings

  • Amount Per Serving
    Calories350
  • % Daily Value*
  • Total Fat
    • 22g
    • 34%
  • Saturated Fat
    • 5g
    • 25%
  • Trans Fat
    • 0g
  • Cholesterol
    • 80mg
    • 27%
  • Sodium
    • 680mg
    • 28%
  • Total Carbohydrate
    • 6g
    • 2%
  • Dietary Fiber
    • 1g
  • Sugars
    • 4g
  • Protein
    • 30g
    • 47%
  • Vitamin C
    • 10%
  • Calcium
    • 4%
  • Iron
    • 6%
  • Vitamin A
    • 2%
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Disclaimer

This information is provided for educational purposes only, and the values are estimates.

We make no representations or warranties regarding dietary or lifestyle attributes, allergen contamination, nutrition information, ingredient information, claims, or the products purchased for the recipes.

Products in your order may be substituted. Adding optional ingredients, substituting products, or manufacturer product formulation changes could alter the nutritional or ingredient content of this recipe. Check each product’s label for nutrition and ingredient information, and contact the manufacturer with product related questions.

Consult a healthcare provider for nutritional guidance specific to your needs.

Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.