4
N/A
25 minutes
2 tablespoons fresh dill
4 green onions (divided)
1 lemon (for juice)
2 tablespoons unsalted butter
1/2 cup reduced-fat mayonnaise
1/4 cup dill pickle relish
1 1/2 teaspoons Greek seasoning (divided)
4 fresh salmon fillets (1 ½ lb, skin removed)
1 cup instant potato flakes
4 tablespoons horseradish sauce
nonstick aluminum foil
- Preheat oven to 450°F. Chop dill and green onions (4 tablespoons) finely, juice lemon (1 tablespoon), and melt butter. Combine in small bowl: mayonnaise, relish, 1/2 teaspoon seasoning, lemon juice, dill, and 2 tablespoons green onions. Season salmon with remaining 1 teaspoon seasoning (wash hands).
- Combine potato flakes, butter, and remaining green onions. Coat the top of each fillet with 1 tablespoon horseradish sauce, then press 1/4 cup potato mixture into sauce to adhere to each fillet.
- Line baking sheet with foil; place fish on sheet and bake 10-12 minutes or until topping has browned and fish is opaque and flakes easily. Serve fish with sauce.
Always check fish for bones and cook to an internal temperature of 145°F.
CALORIES (per 1/4 recipe): 480; FAT: 26g; SAT FAT: 6g; TRANS FAT: 0g; CHOL: 125mg; SODIUM: 940mg; CARB: 19g; FIBER: 2g; SUGARS: 4g; PROTEIN: 40g; VIT A: 0%; VIT C: 0%; CALC: 6%; IRON: 10%
2 tablespoons fresh dill
4 green onions (divided)
1 lemon (for juice)
2 tablespoons unsalted butter
1/2 cup reduced-fat mayonnaise
1/4 cup dill pickle relish
1 1/2 teaspoons Greek seasoning (divided)
4 fresh salmon fillets (1 ½ lb, skin removed)
1 cup instant potato flakes
4 tablespoons horseradish sauce
nonstick aluminum foil
- Preheat oven to 450°F. Chop dill and green onions (4 tablespoons) finely, juice lemon (1 tablespoon), and melt butter. Combine in small bowl: mayonnaise, relish, 1/2 teaspoon seasoning, lemon juice, dill, and 2 tablespoons green onions. Season salmon with remaining 1 teaspoon seasoning (wash hands).
- Combine potato flakes, butter, and remaining green onions. Coat the top of each fillet with 1 tablespoon horseradish sauce, then press 1/4 cup potato mixture into sauce to adhere to each fillet.
- Line baking sheet with foil; place fish on sheet and bake 10-12 minutes or until topping has browned and fish is opaque and flakes easily. Serve fish with sauce.
Always check fish for bones and cook to an internal temperature of 145°F.
CALORIES (per 1/4 recipe): 480; FAT: 26g; SAT FAT: 6g; TRANS FAT: 0g; CHOL: 125mg; SODIUM: 940mg; CARB: 19g; FIBER: 2g; SUGARS: 4g; PROTEIN: 40g; VIT A: 0%; VIT C: 0%; CALC: 6%; IRON: 10%
