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 |
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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