Ingredients
12oz skinless baked salmon (471c, 1.35k, 66.15p, 0f)
Salt and pepper
1t olive oil (40c, 0k, 0p, 0f)
1 diced shallot (30c, 7.1k, 1.1p, 1.4f)
5 sprigs chopped fresh dill (0c, .03k, .07p, 0f)
4T chopped fresh parsley (4c, .96k, .44p, .4f)
1 juiced + zest lemon (12c, 4.06k, .18p, .2f)
1C dry white wine (242c, 7.6k, .2p, 0f)
1C water as reserve
Dish total: 799c,,21.1k, 68.14p, 2f
4 servings (3oz salmon each, split the veggies)
Per serving: 200.25c, 5.27k, 17.04p, .05f
Directions
First, wash and prep the herbs. Dice the shallot.
2) Heat skillet, add oil, rhe add shallot and cook until translucent. Scatter the onions so they are all over the bottom of the skillet.
3) Salt and pepper the salmon and place on top of the shallots.
4) Add the wine, herbs, lemon and cover. Cook until done, If more liquid is needed add up to 1C water.
5) Serve by plating the salmon and then spooning out the sauce on top. Add fresh dill and sliced lemon.
[x] Flexitarian + Omnivore
[x] Pescatarian
[x] Gluten free
[x] Mediterranean
[x] Lectin Avoidance
[x] Oxalate Avoidance
[O] Purine Avoidance: fish
[x] Allergies: FISH
— with changes —
[x] Vegetarians: replace salmon with pressed, extra firm alt meat/soy
[x] Vegans: replace salmon with pressed, extra firm alt meat/soy
[x] Keto: skip the wine
Comment
I used to make this a lot in Seattle, with fresh caught salmon. I called it my “french style” and often would add some in-season veggies.