Wednesday, 1 February 2012

Baked Salmon with Tomatoes, Spinach & Mushrooms


Baked Salmon with Tomatoes, Spinach & Mushrooms recipe

what you need

salmon fillets (1 lb./450 g)
2 cups chopped fresh spinach leaves
1 cup sliced mushrooms
tomato, chopped
1/4 cup Kraft Extra Virgin Olive Oil Sun-Dried Tomato Dressing

make it

HEAT oven to 375°F. Place fish fillets, skin sides down, in 13x9-inch baking dish sprayed with cooking spray.
MIX remaining ingredients until blended; spoon over fish.
BAKE 20 to 25 min. or until fish flakes easily with fork.

kraft kitchens tips

Substitute
Substitute red snapper or orange roughy fillets for the salmon fillets. Serve with hot cooked rice to round out the meal.

nutritional information 

serving size = 1/4 recipe (163 g)
per serving

Calories
 200
Total fat
 12 g
Saturated fat
 2.5 g
Cholesterol
 50 mg
Sodium
 240 mg
Carbohydrate
 4 g
Dietary fibre
 1 g
Sugars
 3 g
Protein
 18 g
Vitamin A
 20 %DV
Vitamin C
 15 %DV
Calcium
 4 %DV
Iron
 8 %DV
Diabetes Food Choices
3 Meat & Alternatives
Nutrition Bonus
The spinach in this flavourful salmon dish provides a good source of vitamin A.

No comments:

Post a Comment