Lemon and dill add a punch of flavor to this dish without adding extra calories or salt. The salmon and veggies are cooked at the same temperature, so dinner is quick and easy!

Lemon Roasted Salmon

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Servings 4
Cook Time 30minutes
Servings 4
Cook Time 30minutes
Lemon and dill add a punch of flavor to this dish without adding extra calories or salt. The salmon and veggies are cooked at the same temperature, so dinner is quick and easy!
Salmon Packets
Ingredients
  • 4 (4 oz.) salmon steaks
  • 1 tablespoon fresh dill, chopped
  • 1 pound asparagus, tough ends trimmed
  • 1 lemon, sliced
Roasted Vegetables
Ingredients
  • 1 cup baby carrots
  • 2 parsnips, peeled, sliced on diagonal into 2” pieces
  • 1 RealSweet® Vidalia® onion, peeled, quartered
  • 2 cups halved Green Giant™ Fresh Brussel sprouts
  • 4 tablespoons olive oil
Smashed Red Potatoes
Ingredients
  • 2 pounds RPE, Inc. russet potatoes, chopped
  • 3 cloves garlic, peeled
  • 1/4 cup fat-free milk
Directions
Salmon Packets
  1. Preheat oven to 350°F.
  2. Lightly coat four 12-inch sheets of aluminum foil with non-stick cooking spray.
  3. Place salmon in middle of foil and season with dill, salt and pepper. Top salmon with asparagus and lemon slices. Fold and seal foil making a packet.
  4. Bake in oven 25 minutes or until fish is cooked through.
Roasted Vegetables
  1. Mix carrots, parsnips, onion, Brussels sprouts and 2 Tbsp. olive oil in large bowl.
  2. Spread evenly on baking sheet and roast 25-30 minutes, or until vegetables brown and caramelize.
Smashed Red Potatoes
  1. Place potatoes and garlic in large saucepot. Add water until potatoes are covered. Bring to a boil, reduce heat and simmer 15 minutes, or until potatoes are tender.
  2. Drain and return to pot. Add 2 Tbsp. olive oil, milk, salt and pepper. Mash with heavy wooden spoon or potato masher, until desired consistency is achieved.
Suggested Sides
A glass of water
Nutritional Value
  • Calories 611
  • Fat 25.87g
  • Protein 32.77g
  • Carbohydrates 57.42g
  • Fiber 11.28g
  • Sodium 138mg
  • Calcium 133mg
  • Iron 5.59mg
Tags , , , , , , , , , ,
Servings 4
Cook Time 30minutes
Servings 4
Cook Time 30minutes
Lemon and dill add a punch of flavor to this dish without adding extra calories or salt. The salmon and veggies are cooked at the same temperature, so dinner is quick and easy!
Salmon Packets
Ingredients
  • 4 (4 oz.) salmon steaks
  • 1 tablespoon fresh dill, chopped
  • 1 pound asparagus, tough ends trimmed
  • 1 lemon, sliced
Roasted Vegetables
Ingredients
  • 1 cup baby carrots
  • 2 parsnips, peeled, sliced on diagonal into 2” pieces
  • 1 RealSweet® Vidalia® onion, peeled, quartered
  • 2 cups halved Green Giant™ Fresh Brussel sprouts
  • 4 tablespoons olive oil
Smashed Red Potatoes
Ingredients
  • 2 pounds RPE, Inc. russet potatoes, chopped
  • 3 cloves garlic, peeled
  • 1/4 cup fat-free milk
Directions
Salmon Packets
  1. Preheat oven to 350°F.
  2. Lightly coat four 12-inch sheets of aluminum foil with non-stick cooking spray.
  3. Place salmon in middle of foil and season with dill, salt and pepper. Top salmon with asparagus and lemon slices. Fold and seal foil making a packet.
  4. Bake in oven 25 minutes or until fish is cooked through.
Roasted Vegetables
  1. Mix carrots, parsnips, onion, Brussels sprouts and 2 Tbsp. olive oil in large bowl.
  2. Spread evenly on baking sheet and roast 25-30 minutes, or until vegetables brown and caramelize.
Smashed Red Potatoes
  1. Place potatoes and garlic in large saucepot. Add water until potatoes are covered. Bring to a boil, reduce heat and simmer 15 minutes, or until potatoes are tender.
  2. Drain and return to pot. Add 2 Tbsp. olive oil, milk, salt and pepper. Mash with heavy wooden spoon or potato masher, until desired consistency is achieved.
Suggested Sides
A glass of water
Nutritional Value
  • Calories 611
  • Fat 25.87g
  • Protein 32.77g
  • Carbohydrates 57.42g
  • Fiber 11.28g
  • Sodium 138mg
  • Calcium 133mg
  • Iron 5.59mg

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