Alaskan-seasoned Salmon

Adapted from CooksAid.com

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

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
In a small dish, mix together garlic powder, salt, dill, paprika, and pepper. Season salmon with spice rub.
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.
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.
Squeeze a lemon wedge over each filet. Garnish with fresh parsley and serve with remaining lemon wedges on the side.

Exchanges
4 lean meats; 1 fat

Side Suggestions: Sautéed Spinach
Heat 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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