Biggie973
07-16-2010, 07:53 AM
Ingredients:
(makes 4 servings)
• 4 pieces fresh salmon or halibut
• 4 scallions, trimmed, washed and cut into 3-inch pieces
• 1 cup baby carrots
• 1 cup snow peas
• 1 cup broccoli florets
• 1/2 pound fresh asparagus, trimmed
• 4 baby potatoes, whole, scrubbed
• 3 garlic cloves, minced
• 1 lemon, scrubbed, sliced and seeded
• 4 sprigs of fresh dill
• Olive oil spray, sea salt and freshly ground black pepper
Directions:
Preheat oven to 350°F. Tear off four sheets of heavy-duty tinfoil in 12x18-inch lengths. Place one sheet of foil in each of two baking/cookie sheets. Lightly coat with olive oil cooking spray before placing fish and vegetables onto the separate sheets. Arrange dill and lemon slices over the salmon. Sprinkle each with a pinch of sea salt and freshly ground black pepper. Cover each baking sheet with the remaining tinfoil and seal tightly. Place in oven and bake for 15 to 20 minutes. Remove from oven and place salmon beside a mixture of the vegetables. Serve.
This is a great recipe for those of you on restricted diets. If you need more complex carbohydrates, simply add more baby potatoes and omit the snow peas, which are somewhat high in sugar. You may also use regular potatoes, but be sure to cut them into 1-inch wedges so they cook all the way through. For a twist in variety, this recipe would also work with chicken breasts or turkey tenderloins.
Nutritional Information:
Protein: 34 g
Carbohydrates: 14 g
Fats: 5 g
Total calories: 232
(makes 4 servings)
• 4 pieces fresh salmon or halibut
• 4 scallions, trimmed, washed and cut into 3-inch pieces
• 1 cup baby carrots
• 1 cup snow peas
• 1 cup broccoli florets
• 1/2 pound fresh asparagus, trimmed
• 4 baby potatoes, whole, scrubbed
• 3 garlic cloves, minced
• 1 lemon, scrubbed, sliced and seeded
• 4 sprigs of fresh dill
• Olive oil spray, sea salt and freshly ground black pepper
Directions:
Preheat oven to 350°F. Tear off four sheets of heavy-duty tinfoil in 12x18-inch lengths. Place one sheet of foil in each of two baking/cookie sheets. Lightly coat with olive oil cooking spray before placing fish and vegetables onto the separate sheets. Arrange dill and lemon slices over the salmon. Sprinkle each with a pinch of sea salt and freshly ground black pepper. Cover each baking sheet with the remaining tinfoil and seal tightly. Place in oven and bake for 15 to 20 minutes. Remove from oven and place salmon beside a mixture of the vegetables. Serve.
This is a great recipe for those of you on restricted diets. If you need more complex carbohydrates, simply add more baby potatoes and omit the snow peas, which are somewhat high in sugar. You may also use regular potatoes, but be sure to cut them into 1-inch wedges so they cook all the way through. For a twist in variety, this recipe would also work with chicken breasts or turkey tenderloins.
Nutritional Information:
Protein: 34 g
Carbohydrates: 14 g
Fats: 5 g
Total calories: 232