• Alaskan-seasoned Salmon

    Nutrition Facts

    Serving Size ½ of recipe
    Calories 263
    Total Fat 15.5 g
    Saturated Fat 3 g
    Sodium 354 mg
    Total Carbohydrate 1.5 g
    Dietary Fiber 0.5 g
    Protein 28 g

    Servings and Times

    Servings 2

    Ingredients and Preparation

    Ingredients Measures
    Garlic powder ¼ teaspoon
    Salt ¼ teaspoon
    Dried dill ¼ teaspoon
    Paprika ¼ teaspoon
    Pepper 1/8 teaspoon
    Salmon, cut into 2 pieces 10-ounce filet
    Olive oil 2 teaspoons
    Butter 1 teaspoon
    Water ½ cup
    Lemon sliced into 4 wedges ½
    Fresh parsley sprigs 4
    Directions
    1. In a small dish, mix together garlic powder, salt, dill, paprika, and pepper. Season salmon with spice rub.
    2. Heat olive oil and butter in a large skillet over medium-high heat. Add salmon, skin side down, and reduce heat to medium-low. Sear for about a minute.
    3. Add ½ cup water, or just enough to fill pan and surround the bottom of the salmon. Cover and cook for 2-3 minutes. Flip the filets over and cook with lid on for another 2-3 minutes, or until cooked through.
    4. Squeeze a lemon wedge over each filet. Garnish with fresh parsley and serve with remaining lemon wedges on the side.

    Exchanges4 lean meats; 1 fat

    Side Suggestions: Sautéed SpinachHeat 2 teaspoons olive oil over medium heat. Add 1 package (12-16 ounce) of baby spinach, season with ¼ teaspoon salt, and stir until just wilted.

    Side Suggestions: Simple Yukon Golds.Scrub 2 medium Yukon gold potatoes, place in medium-sized pot and fill with water. Place pot on burner and cook on medium-high heat until the water begins to boil. Once water starts boiling, place lid on pot and reduce heat to medium-low so that water is just simmering. Total cooking time is about 25-35 minutes or until potatoes are soft when pricked. Serve potatoes with a teaspoon of butter, if desired.

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