Nutrition Facts
| Serving Size | ½ of recipe |
| Calories | 434 |
| Total Fat | 5 g |
| Saturated Fat | 5 g |
| Sodium | 925 mg |
| Total Carbohydrate | 3 g |
| Dietary Fiber | 0 g |
| Protein | 34 g |
Ingredients and Preparation
| Ingredients | Measures |
|---|
| Canola oil | 1 teaspoon |
| Salmon filet | 12-ounce (3/4 pound) |
| Salt | ½ teaspoon |
| Fresh dill, chopped | ¼ cup |
| Low-fat mayonnaise | ¼ cup |
| Lemon, sliced into wedges | ½ |
Directions
- Preheat oven to 425°F.
- Spread oil onto an oven-safe baking dish. Place fish, skin side down, onto the baking dish.
- Sprinkle the fish with the salt, and then spread the dill out over the fish.
- Spread the mayonnaise over the dill, so that the fish is completely covered.
- Bake for 20-22 minutes.
- Serve with lemon wedges.
Exchanges
5 medium-fat meats; 1 fat
Side Suggestions:
Baby Potatoes
Wash and scrub 8 baby, or “new,” potatoes, (or substitute 2-3 medium-sized Yukon Gold potatoes). Place potatoes in a medium-sized pot and fill with water. Place pot on burner and cook on medium-high heat until the water begins to boil. Once water starts boiling, place lid on pot and reduce heat to medium-low so that water is just simmering. Total cooking time is about 20-25 minutes, or until potatoes are soft when pricked.
Side Suggestions: Peas
Cook frozen peas on stovetop or in microwave according to package directions.