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Sbarro’s Baked Salmon



Sbarro Baked Salmon Dish


Lasagna. Chicago Pizza. Lasagna. Chicago Pizza.

Now it’s Sbarro’s Baked Salmon. Why not?


Salmon falls under the category of my preferred fishes. When there’s no tuna available, I’d definitely choose a salmon dish. I’m changing my diet to 4:3 (4 days of seafood and 3 days of red/white meat). Including salmon in my diet is a priority because it’s high in protein, Omega-3 fatty acids, and vitamin D. Oh hi there, budget!


Being a lover of flavorful food I kept noticing that Sbarro’s Baked Salmon tastes a bit plain. I had to sprinkle pepper & basil and pour lemon juice to excite my senses. Its peachy-orange colored meat was cooked well. Then I ordered chicken and veggie rice to enjoy it with the fish.


Sbarro Baked Salmon


Sbarro Chicken and Veggie Rice


Here’s a simple baked salmon recipe that I’ve copied from


Baked Salmon II by LADYBLADE

  • 2 cloves garlic, minced
  • 6 tablespoons light olive oil
  • 1 teaspoon dried basil
  • 1 teaspoon salt
  • 1 teaspoon ground black pepper
  • 1 tablespoon lemon juice
  • 1 tablespoon fresh parsley, chopped
  • 2 (6 ounce) fillets salmon



  1. In a medium glass bowl, prepare marinade by mixing garlic, light olive oil, basil, salt, pepper, lemon juice and parsley. Place salmon fillets in a medium glass baking dish, and cover with the marinade. Marinate in the refrigerator about 1 hour, turning occasionally.
  2. Preheat oven to 375 degrees F (190 degrees C).
  3. Place fillets in aluminum foil, cover with marinade, and seal. Place sealed salmon in the glass dish, and bake 35 to 45 minutes, until easily flaked with a fork.
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Published: 2010-08-31 05:38:54

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