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Dietitian's tip: The American Heart Association recommends two servings of fish every week. Salmon is a good source of omega-3 fatty acids, which help keep blood from forming clots and protect against irregular heartbeats that may cause a heart attack.
By Mayo Clinic staff
Serves 2
Ingredients
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2 5-ounce pieces salmon with skin
2 teaspoons extra-virgin olive oil
1 tablespoon chopped chives
1 tablespoon fresh tarragon leaves (optional)
Directions
Preheat over to 425 F. Line a baking sheet with foil. Rub salmon all over with 2 teaspoons oil. Roast skin side down on foil-lined baking sheet until fish is cooked through, about 12 minutes. (Check if fish flakes easily with fork after it bakes 10 minutes. Continue baking only if it doesn't.) Using a metal spatula, lift salmon off skin and place salmon on serving plate. Discard skin. Sprinkle salmon with herbs and serve.
Nutritional analysis per serving
| Calories | 241 | Sodium | 62 mg |
| Total fat | 14 g | Total carbohydrate | trace |
| Saturated fat | 2 g | Dietary fiber | trace |
| Monounsaturated fat | 7 g | Protein | 28 g |
| Cholesterol | 78 mg |
Source: This recipe is one of 400 recipes collected in the "Fix-It and Enjoy-It! Healthy Cookbook" published by Good Books and available at the MayoClinic.com Bookstore.
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