Succulent Baked Salmon with Rice

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Succulent Baked Salmon with Rice

– by Jean Fisher

This tender salmon is baked to perfection and accented by colorful rice.

Print out the recipe for Succulent Baked Salmon with Rice

Serves 4

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1 pound salmon fillet
2 tablespoons mayonnaise
1 teaspoon lemon juice
1/4 teaspoon dill weed
1/4 teaspoon pepper
2 cups instant rice, cooked
8 snow peas
1 ounce bean sprouts
4 green onions
1 ounce red bell pepper
1/4 cup sunflower seeds
1/4 cup margarine
1 tablespoon & 1 teaspoon ranch salad dressing
2 teaspoons lemon juice
1/4 teaspoon dried cilantro
1/4 teaspoon pepper
1 spritz non-stick cooking spray

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Directions

Prepare instant rice according to package directions. Set aside.
Preheat oven to 400 degrees.
Arrange salmon on a foil-lined baking sheet that has been sprayed with non-stick cooking spray. Mix together mayonnaise, lemon juice, dill weed and pepper. Brush over top of salmon. Place in oven.
Dice onion and red bell pepper. Add to rice along with pea pods, bean sprouts and sunflower seeds.
Turn burner on to medium and add margarine, Ranch salad dressing and lemon juice. Stir to mix while margarine melts.
Sprinkle cilantro and pepper over rice and reduce heat to low.
Salmon is done when it flakes easily with a fork (about 10 minutes).
Serve with hot rice.

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Nutritional information for Succulent Baked Salmon with Rice

Calories: 627
Calories from Fat: 332

% Daily Value*

Total Fat 37g	57%
Saturated Fat 6g	30%
Cholesterol 75mg	25%
Sodium 674mg	28%
Total Carbohydrates 35g	12%
Dietary Fiber 1.5g	6%
Sugars 3g	~
Protein 38g	75%

Vitamin A	24%	Iron	18%
Vitamin C	44%	Calcium	12%

*Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs

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