Seven Minute Salmon
By: Skinny Chef Jennifer Iserloh
Ingredients
2 small limes, zested and juiced
3 tablespoons creamy peanut butter
3 tablespoons reduced-sodium soy sauce
1-inch-piece fresh ginger, peeled and chopped
2 garlic cloves, chopped
nonstick cooking spray
4 6-ounce boneless filets wild salmon, skin on
Directions
Preheat the oven to 425°F. In a small bowl, mix the lime zest, lime juice, peanut butter, soy sauce, ginger, and garlic. Heat a large skillet over high heat. Coat the skillet with cooking spray and place the salmon filets in the pan, flesh side down. Cook 1 to 2 minutes, until the salmon starts to brown. Turn the filets over and turn off the heat. Spoon the lime mixture over the salmon and slide the skillet into the oven. Bake 7 to 8 minutes, until the salmon flakes when pressed with a fork.
Nutrients Per serving
| Calories | 329 |
| Calories from Fat | 153 |
| Fat | 17 g |
| Trans fats | 0 |
| Cholesterol | 94 mg |
| Carbohydrate | 8 g |
| Protein | 37 g |
| Fiber | 2 g |
| Sodium | 358 mg |
