Ministry of Curry · by Archana Mundhe★ 4.9 (15)
Baked Salmon with Fresh Herb Chutney
NUTRITION · PER SERVING45M COOK
CAL 18%·PRO 91%
CARBS 7G7% OF CAL
2G FIBER0G ADDED0G INTRINSIC3G OTHER2G TOTAL SUGAR
FAT 16G40% OF CAL
3G SAT13G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Baked salmon topped with a zesty fresh herb chutney made from cilantro, parsley, mint, and aromatics. Simple, impressive, and full of bright flavors.
mainindianfish⚙️ food processor🍪 sheet pan🔥 ovendairy freegluten free
View the full recipe on Ministry of Curry →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 1 to 2 lemons (sliced)
- 3½ pounds salmon fillet (wild or organic)
- 2 teaspoons cumin seeds
- 3 small green chilies
- 2 tablespoons ginger peeled & chopped
- 8 garlic cloves (peeled)
- 1 cup scallions (chopped)
- 2 cups cilantro (chopped)
- 2 cups parsley (chopped)
- 2 teaspoons kosher salt
- 1 Lemon juiced
- ½ teaspoon ground black pepper
- 2 tablespoons olive oil
- 1 cup mint leaves
- 1/4 cup red onion (thinly sliced (optional))
At a glance
PER SERVING · TIME 45M
CAL 18%·PRO 91%
CARBS 7G7% OF CAL
2G FIBER0G ADDED0G INTRINSIC3G OTHER2G TOTAL SUGAR
FAT 16G40% OF CAL
3G SAT13G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 25m
- Sodium
- 546mg
- Total sugar
- 2g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 274mg
- Calcium
- 100mg
- Iron
- 4mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 546MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.