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Italian Roasted Salmon

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  • 30 min prep time
  • 30 min total time
  • 6 ingredients
  • 4 servings
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Dinner for four ready in 30 minutes! Serve this roasted salmon combined with salad dressing, parsley and lemon juice.

Ingredients

1/4
cup purchased Italian salad dressing
2
tablespoons chopped fresh parsley
1/2
teaspoon dried basil leaves
1
tablespoon lemon juice
1
(1-lb.) salmon fillet
Lemon slices

Steps

  • 1 Heat oven to 425ºF. Line shallow baking pan with foil. Spray foil with nonstick cooking spray. In shallow dish, combine salad dressing, parsley, basil and lemon juice; mix well.
  • 2 Place salmon, skin side down, in sprayed foil-lined pan. Spoon about half of salad dressing mixture over salmon.
  • 3 Bake at 425ºF. for 15 to 20 minutes or until fish flakes easily with fork, spooning remaining salad dressing mixture over fish once or twice during baking. Serve fish with lemon slices.
  • 1 Heat oven to 425ºF. Line shallow baking pan with foil. Spray foil with nonstick cooking spray. In shallow dish, combine salad dressing, parsley, basil and lemon juice; mix well.
  • 2 Place salmon, skin side down, in sprayed foil-lined pan. Spoon about half of salad dressing mixture over salmon.
  • 3 Bake at 425ºF. for 15 to 20 minutes or until fish flakes easily with fork, spooning remaining salad dressing mixture over fish once or twice during baking. Serve fish with lemon slices.

Expert Tips

This is a great recipe to double up on so you wind up with more than you need. Leftover salmon tastes great cold and can be used on crackers and breads or mixed in salads.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
220
Calories from Fat
110
% Daily Value
Total Fat
13g
19%
Saturated Fat
2 1/2g
12%
Trans Fat
0g
Cholesterol
75mg
26%
Sodium
200mg
8%
Total Carbohydrate
2g
1%
Dietary Fiber
0g
0%
Sugars
2g
Protein
25g
% Daily Value*:
Vitamin A
6%
6%
Vitamin C
4%
4%
Calcium
4%
4%
Iron
6%
6%
Exchanges:
0 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 3 1/2 Lean Meat; 0 High-Fat Meat; 1/2 Fat;
Carbohydrate Choice
0
*Percent Daily Values are based on a 2,000 calorie diet.
Comments + Recipe Twists

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