By Mayo Clinic Staff

Dietitian's tip:

The American Heart Association recommends two servings of fish every week. Salmon is a good source of omega-3 fatty acids, which help keep blood from forming clots and protect against irregular heartbeats that may cause a heart attack.

Number of servings

Serves 2

Ingredients

    2 5-ounce pieces salmon with skin
    2 teaspoons extra-virgin olive oil
    1 tablespoon chopped chives
    1 tablespoon fresh tarragon leaves (optional)

Directions

Preheat over to 425 F. Line a baking sheet with foil. Rub salmon all over with 2 teaspoons oil. Roast skin side down on foil-lined baking sheet until fish is cooked through, about 12 minutes. (Check if fish flakes easily with fork after it bakes 10 minutes. Continue baking only if it doesn't.) Using a metal spatula, lift salmon off skin and place salmon on serving plate. Discard skin. Sprinkle salmon with herbs and serve.

Nutritional analysis per serving

  • Total carbohydrate trace
  • Dietary fiber trace
  • Sodium 62 mg
  • Saturated fat 2 g
  • Total fat 14 g
  • Cholesterol 78 mg
  • Protein 28 g
  • Monounsaturated fat 7 g
  • Calories 241

This recipe is one of 400 recipes collected in the "Fix-It and Enjoy-It! Healthy Cookbook" published by Good Books and available at the MayoClinic.com Bookstore.

Feb. 10, 2009