Lemon flax and parsley salmon

Flax adds a nutty flavour and delicate crust to salmon for an easy roast dinner meal. 
Lemon flax and parsley salmon
4 servings / 17 min

Prep 5 min / Cook 12 min

  • 2 tbsp (25 mL) ground flax (flax meal)
  • 1 tbsp (15 mL) chopped fresh parsley
  • 1 tsp (5 mL) grated lemon zest
  • 1/2 tsp (2 mL) chili powder
  • 4 boneless skinless salmon portions (about 4 oz/125 g each)
  • 1 tsp (5 mL) canola oil
  • Lemon wedges (optional)
  1. In a small bowl, stir together flax, parsley, lemon zest and chili powder; set aside.
  2. Place salmon portions onto parchment paper lined baking sheet. Brush salmon with oil and sprinkle tops with flax mixture. Press flax mixture gently on top to help stick.
  3. Roast in preheated 425F (220 C) for about 12 minutes or until fish flakes when tested with fork. 
  4. Serve with lemon wedges, if desired.
Nutritional info per serving (1/4 recipe) 
  • Calories: 210
  • Protein: 20 g
  • Total fat: 13 g
    Saturated fat: 2.5 g
    Cholesterol: 0 g
  • Carbohydrates: 55 mg
  • Fibre: 1 g
    Sugars: 0 g
    Added sugars: 0 g 
  • Sodium: 60 mg
  • Potassium: 380 mg

Recipe developed by Emily Richards, PH Ec. ©Heart and Stroke Foundation 2018.

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