Pan-Fried Lemon

9 30 510
Ingredients Minutes Calories
Prep Cook Servings
30 min 0 min 2
Pan-Fried Lemon
Health Rating


1 bunch, trimmed Asparagus
1 medium Zucchini
1 tbsp Extra virgin olive oil
284 gm Atlantic salmon,wild, boneless
1 tbsp Extra virgin olive oil
2 tbsp Butter, unsalted
1 tbsp Dijon mustard
1 cup Chicken broth (stock)
2 tbsp Parsley, fresh


Preheat oven to 400F. Line a baking sheet with parchment.


Add the asparagus, zucchini, olive oil and salt to the baking sheet and toss to coat. Bake for 20-25 minutes, or until tender.


Allow the salmon to come to room temperature and pat the salmon dry. Season with salt and pepper.


In a large skillet, warm the olive oil over medium heat. Once hot, add the salmon with the skin-side down. Cover the skillet and cook for 4-6 minutes, or until almost cooked through.


Whisk in the butter, mustard, garlic and broth. Simmer until the sauce is reduced, about 3-5 minutes. Stir in the fresh parsley.


Serve the salmon wit

Nutrition Facts

Per Portion

Calories 510
Calories from fat 318
Calories from saturated fat 98
Total Fat 35 g
Saturated Fat 10.9 g
Trans Fat 0.6 g
Polyunsaturated Fat 5.8 g
Monounsaturated Fat 16.2 g
Cholesterol 109 mg
Sodium 504 mg
Potassium 1461 mg
Total Carbohydrate 12.7 g
Dietary Fiber 6.1 g
Sugars 6.8 g
Protein 35 g

Dietary servings

Per Portion

Meat 1.6
Vegetables 4.7

Energy sources