Serving Size | ½ of recipe |
Calories | 339 |
Total Fat | 18 g |
Saturated Fat | 6.5 g |
Sodium | 402 mg |
Total Carbohydrate | 5 g |
Dietary Fiber | 0 g |
Protein | 37 g |
Servings | 2 |
Ingredients | Measures |
---|---|
Juice of ½ lemon | |
Fresh tarragon, finely chopped | 1 tablespoon |
Reduced-fat sour cream | ½ cup |
Salmon, cut into 2 filets | ¾ pound |
Cooking spray | |
Salt | ¼ teaspoon |
Freshly ground black pepper to taste |
Exchanges
5 lean meats; 1 fat
Side Suggestions: Sautéed Asparagus
Heat 2 teaspoons olive oil in a large nonstick skillet over medium-high heat. Sauté 10-12 trimmed asparagus spears 5-10 minutes, until they reach desired tenderness.
Side Suggestions: Rice Pilaf