Easy baked salmon fillets

Yield: 6 servings

Measure Ingredient
1½ pounds Salmon fillets; cut for serving
2 teaspoons Fresh dill
2 tablespoons Lowfat mayonnaise
2 \N Lemons; juiced
\N \N Salt and black pepper
12 \N Sprigs dill weed
3 cups Hot cooked rice; tossed with
3 tablespoons Sunflower seeds; lightly toasted and
3 tablespoons Finely chopped onion; red or green


Set Oven to 400F.

2) In a baking dish, arrange fillets with skin side down, do not overlap.

Squeeze the lemon juice over the fillets. Sprinkle with dill and add salt and pepper. Let stand for fifteen minutes.

3) Bake in a preheated oven approximately twelve minutes for each inch of thickness. Move baking dish to rack near broiler element. Switch over to broil for a few minutes, until mayonnaise begins to brown. Serves 4 to 6 Source: Micheline Hansen, R.D., for Lucky Stores March 1999.

NUTRITION 164 cals, 6g fat (31% cff); with rice dish 320 cals, 8g fat (21% cff). estimated by MasterCook >kitpath@...

Recipe by: Lucky Stores: Seafood 1999 Posted to EAT-LF Digest by PatHanneman <kitpath@...> on Mar 30, 1999, converted by MM_Buster v2.0l.

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