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Low Carb
Baked Salmon with Artichoke Hearts

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Calories: 243     Total Fat: 12g
Cholesterol:     Protein: 28g
Carbohydrates: 7g     Sodium: 276mg

Makes 4 servings

  • 1 6-oz jar of marinated artichoke hearts, drained and chopped
  • 1/2 cup minced red onion
  • 1/2 cup minced celery
  • 2 Tbsp. reduced-fat sour cream
  • 1/2 Tbsp. Dijon mustard
  • 4 4-oz. salmon filets, skin removed
  • Salt and freshly ground black pepper, to taste
  • 2 Tbsp. chopped flat-leaf parsley

    1. Preheat oven to 400 degrees. In a medium bowl, mix together artichoke hearts, red onion and celery. In a small bowl, mix sour cream with mustard. Place salmon filets on 4 individual sheets of aluminum foil. Sprinkle each filet with salt and pepper.
    2. Spread equal amounts of the vegetable mixture, then the sour cream mixture on top of each filet. Sprinkle parsley on top. Fold edges and crimp to seal.
    3. Place fish packets on cookie sheet. Bake for 12-15 minutes, or until cooked through.

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