1 spray cooking spray
1 ½ pound(s), four 6-oz pieces about 1-inch-thick each (also known as humpback salmon)
uncooked wild pink salmon fillet(s)
⅛ teaspoon table salt, or to taste
⅛ teaspoon coarsely ground black pepper, or to taste
4 tablespoons fresh lemon juice, divided
1 ½ tablespoons sugar
1 Tbsp, chopped fresh parsley (plus extra for garnish, if desired)
1 Tbsp, chopped fresh thyme (plus extra for garnish, if desired)
1 tsp, finely grated lemon zest (plus extra for garnish, if desired)
1 teaspoon minced garlic
1 teaspoon fresh oregano
1. Preheat oven to 400ºF. Coat a small, shallow baking dish with cooking spray.
2. Season both sides of salmon with salt and pepper; place salmon in prepared baking dish and drizzle with 2 tablespoons of lemon juice.
3. In a small bowl, whisk together remaining 2 tablespoons of lemon juice, sugar, parsley, thyme, lemon zest, garlic and oregano; whisk until sugar dissolves and set aside.
4. Roast salmon until almost done, about 13 minutes; remove from oven and top with lemon-herb mixture. Return to oven and roast until salmon is fork-tender, about 2 minutes more. Garnish with fresh chopped herbs and grated zest, if desired. Yields about 4 to 5 ounces of salmon per serving.
We used pink salmon fillets because they are less fatty than some other salmon varieties like coho and sockeye salmon. If you prefer to use a different type of salmon in this recipe make to sure to account for any extra SmartPoints values.
2 WW Freestyle SmartPoints
• Total Time: 31 Minutes
• Prep: 16 Minutes
• Cook: 15 Minutes
Source: Weight Watchers (4 servings)