Baked Salmon with Artichoke Hearts
Per serving:
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Calories:
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243
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Total Fat:
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12g
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Cholesterol:
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Protein:
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28g
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Carbohydrates:
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7g
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Sodium:
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276mg
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Serves
Makes 4 servings
Ingredients
- 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
Preparation
- 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.
- 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.
- Place fish packets on cookie sheet. Bake for 12-15 minutes, or until cooked through.
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