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Yield: Serves 4. 2 cups per serving
Recipes
Baked Salmon Dinner
| Nutrition Information | |
| Calories: | 268 |
| Total Fat: | 10g |
| Saturated Fat: | 2g |
| Trans Fat: | 0g |
| Cholesterol: | 49mg |
| Sodium: | 93mg |
| Carbohydrates: | 24g |
| Dietary Fiber: | 3g |
| Sugars: | 3g |
| Protein: | 19g |
| Vitamin A: | 3806iu (76%) |
| Vitamin C: | 18mg (30%) |
| Calcium: | 36mg (3%) |
| Iron: | 1.1mg (6%) |
12 ounces red potatoes
1 cup onions, peeled and sliced
1 cup carrots, peeled and sliced
1 tablespoon light margarine (trans free)
1 teaspoon garlic powder
1/2 teaspoon black pepper
12-ounce fillet of salmon, fresh or frozen/thawed
1 teaspoon dried chervil
Preheat oven to 375 degrees F. Place the potatoes, onions and carrots in a large baking dish. Place margarine over the top in small pieces. Season the top with the garlic powder and black pepper. Cover and bake until the potatoes are tender, about 45 minutes.
Cut the salmon into 4 pieces and place in the bottom of an additional baking pan. Add a little water to the pan. Sprinkle the top of the fish with the chervil. Cover the pan of fish with foil. Bake until the fish is done, about 25 minutes. The fish is done when it flakes with a fork and is no longer raw in the center.
Serve the fish hot with the potatoes. We recommend pairing with a large tossed green salad.
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