Serves 2, nil carbs/serve
| Amount | Ingredient | Carbs |
| 2 | salmon fillets | 0g |
| ¼ cup | olive oil | 0g |
| 1 tspn | finely grated lemon zest (I usually use a bit more zest & juice) | 0g |
| 1 tspn | lemon juice | 0g |
| 1/3 cup | fresh mint leaves | 0g |
| A few sprigs of mint to garnish | 0g | |
| Total Carbs | 0g |
Preheat oven to 170°C
Season salmon on both sides with salt & pepper
Heat pan over med-high heat & add some olive oil.
Cook salmon fish side down first for 1-2 minutes or until just golden brown.
Gently flip over fish & cook for 30 secs
Place on a baking tray lined with baking paper.
Bake in oven until cooked…check every 5 mins or so.
To make lemon mint oil…
Whisk oil, lemon juice & mint together in bowl.
Drizzle over cooked salmon & garnish with a few mint sprigs
Serve with cooked vegies or salad
Originally posted 2017-09-11 18:17:06.