Baked Lemon Salmon and Parsley Potato Dinner

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

Ingredients:

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

Directions:
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 Filed Under:

• Cooking Demo
• February
• Free Favorites
• January
• Judy's Personal Favorites
• Lunch and Light Dinners
• March
• Quick Meals <30 minutes
• Seafood

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