Atkins Baked Salmon with Veggie in Red Peppers Salsa

• Serves: 4
• Calories: 447
• Net Carbs: 4.0 g
• Protein: 48.0 g
• Fat: 25.0 g

Ingredients

• 2 lbs (900g) salmon fillet

Ingredients A:

• 1/2 tsp salt
• 1/4 tsp pepper

Ingredients B:

• 2 tbsp olive oil
• 1 tbsp butter

Ingredients C:

• 1 1/2 lbs (680g) green leaf veggie (e.g. bok choy)
• 1/2 tsp grated lemon peel

Ingredients D:

• 1/4 cup roasted red peppers, patted dry
• 1/4 cup mild chunky salsa

Directions

• Season fish fillet with ingredients A.
• Preheat oven to 475°F/245°C.
• Put ingredients B in a skillet and heat in oven for 3 minutes to melt the butter.
• Then, put seasoned fish fillet in the prepared skillet and bake for 10 minutes, until just cooked. Turn the fish halfway through cooking. Remove and cover with foil to keep warm.
• Add ingredients C to skillet and coat with pan's oil. Cook in oven for about one minute to warm it through.
• To make the sauce, blend ingredients D for 30 seconds.
• Place cooked salmon and vegetables nicely on serving plate. Pour sauce over the fish and serve.