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Baked Lemon Salmon and Parsley Potato Dinner

Serves 1 | Serving Size: 1 plate
Total Time: 20 min | Prep: 5 min | Cook: 15 min

3 ounces salmon
1/2 lemon
1 Yukon gold potato
1/4 tsp butter
1 tsp fresh parsley
4 asparagus spears
1 tsp fat free Thousand Island dressing
1 slice of tomato
Preheat the oven to 425F.

Season the salmon fillet with salt and pepper. Place the salmon, topped with the thin slide of tomato, with lemon wedges along side, in a glass pie pan in the oven. Bake the fish until it reaches an internal temperature of 145 degrees F.

Meanwhile, microwave the potato for 3 minutes then add it to the oven. Place the asparagus in a pan and bake it with the fish for the last 5 or 6 minutes. You want the asparagus to be crisp tender.

Plate your dinner. Place the salmon with the tomato on the plate and squeeze the lemon over the fish. Add the potato and garnish the potato with the butter and parsley. Add the asparagus and use a drizzle of Thousand Island dressing over the asparagus.

Chef's Tips:
This dish can be a fast one during the week or a fancy one for a dinner party. You can serve it plated or on a platter family style.

Allergens: Milk, Egg, Fish
* Reported allergens are based on listed ingredients in the recipe. If you are purchasing commercially packaged products such as pie crusts, cereal, or pasta, you need to read the label for additional allergen information.

© Food and Health Communications
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Nutrition Facts
Serving Size 1 plate
Servings Per Batch 1
Amount Per Serving
Calories 521 Calories from Fat 164
% Daily Value *
Total Fat 18g 28%
Saturated Fat 4g 18%
Trans Fat 0g
Cholesterol 145mg 48%
Sodium 150mg 6%
Total Carbohydrate 32g 10%
Dietary Fiber 4g 16%
Sugars 4g
Protein 55g 110%
Vitamin A 15% • Vitamin C 46%
Calcium 6% • Iron 22%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.