Salmon Baked with Cucumbers and Dill
Calories200 Per Serving
Protein26g Per Serving
Fiber2g Per Serving
|Total Fat||7 g|
|Saturated Fat||1.5 g|
|Trans Fat||0 g|
|Polyunsaturated Fat||2.5 g|
|Monounsaturated Fat||2.5 g|
|Total Carbohydrate||6 g|
|Dietary Fiber||2 g|
1 vegetable, 4 lean meat
2 small cucumbers (peeled, ends trimmed)
1/2 small red onion (finely chopped)
4 salmon fillets (about 4 ounces each), rinsed, patted dry
2 Tbsp. fresh lemon or lime juice
1/4 cup chopped, fresh, loosely packed dillweed
1/4 tsp. salt
1/4 tsp. pepper
Preheat the oven to 400°F. Lightly spray an 11 x 7 x 2-inch baking dish with cooking spray.
Cut each cucumber in half lengthwise. Scoop out and discard the seeds. Slice the cucumbers into 1/4-inch-thick crescents. Arrange the cucumbers and onion around the edges of the baking dish.
Place the fish in the center of the dish. Sprinkle the lemon juice over the fish. Sprinkle the remaining ingredients over the fish, cucumbers, and onion.
Bake for 15-20 minutes, or until the fish is cooked to the desired doneness and the vegetables are tender-crisp.