Adapted from CooksAid.com
Serving Size | ½ of recipe |
Calories | 434 |
Total Fat | 5 g |
Saturated Fat | 5 g |
Sodium | 925 mg |
Total Carbohydrate | 3 g |
Dietary Fiber | 0 g |
Protein | 34 g |
Ingredients | Measures |
---|---|
Canola oil | 1 teaspoon |
Salmon filet | 12-ounce (3/4 pound) |
Salt | ½ teaspoon |
Fresh dill, chopped | ¼ cup |
Low-fat mayonnaise | ¼ cup |
Lemon, sliced into wedges | ½ |
Exchanges
5 medium-fat meats; 1 fat
Side Suggestions:
Baby Potatoes
Wash and scrub 8 baby, or “new,” potatoes, (or substitute 2-3 medium-sized Yukon Gold potatoes). Place potatoes in a 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 20-25 minutes, or until potatoes are soft when pricked.
Side Suggestions: Peas
Cook frozen peas on stovetop or in microwave according to package directions.