Lemon fish

By Jonathan Diaz, RD, LD

Here's a tangy, tasty salmon recipe, light on calories, that will please everyone at your table.


  • 15 ounce fillet salmon (or five 3 ounce fillets)
  • 4 medium sized lemons
  • ½ shallot
  • 2 tablespoons unsalted margarine
  • ¼ cup cooking wine (sherry)
  • 1 tablespoon dill
  • ½ teaspoon black ground pepper
  • 1 tablespoon canola oil

For sauce, preheat pan on stove at low medium heat. Dice shallot and squeeze 2 lemons into bowl. Add the diced shallot, lemon juice, cooking wine, dill, and ¼ teaspoon black ground pepper into hot pan. Let it cook slowly.

For the salmon, squeeze 2 lemons into a bowl. Mix lemons with ¼ teaspoon black ground pepper, canola oil and melted margarine. Marinate fish in mixture. Cook the fish on medium-high heat.

Nutritional information

  • Calories: 203
  • Total carbohydrate: 7 grams
  • Dietary fiber: 1.8 gram
  • Protein: 18 grams
  • Total fat: 9 grams
  • Saturated fat: 2.5 grams
  • Sodium: 217 milligrams
  • Preparation time: 50 minutes
  • Number of servings: 5
  • Serving size: 3 ounce fillet

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