Salmon Fillets with Gremolata

(Shown served with Confetti Rice)

2 - 6 oz (170 g) wild salmon fillets
Extra-virgin olive oil
Sea salt and black pepper

Gremolata
2 Tbsp (30 mL) fresh parsley, minced
1 small garlic clove, minced
Grated zest from 1/2 lemon

Preheat oven to 375 F (190 C).

Brush each piece of salmon with oil and lightly sprinkle with sea salt and pepper.

Place on parchment paper-lined baking sheet and bake in preheated oven for 10 to 12 minutes or until almost done but slightly raw in the centre when pierced with a sharp knife. Remove from oven.

In small bowl stir gremolata ingredients together. Sprinkle over salmon. Salmon will continue to cook slightly as it rests.

Serves 2.

Each serving contains:
316 calories; 32 g protein; 18 g fat (6 g sat. fat, 0 g trans fat); 1 g carbohydrates; 1 g fibre; 78 mg sodium

source: "Romancing the Dinner Table", alive #328, February 2010