Monday, November 14, 2016

CRUMB-TOPPED SALMON

1 1/2 cups soft bread crumbs
2 tbsp minced fresh parsley
1 tsp dried thyme
2 garlic cloves, minced
1 tsp grated lemon peel
1/2 tsp salt
1/4 tsp lemon-pepper seasoning
1/4 tsp paprika
4 (about 6-oz each) salmon fillets
I Can't Believe It's Not Butter Spray

Preheat oven to 350 degrees.
Spray a 9 x 13-inch baking dish with nonstick cooking spray; set aside.

In a bowl, combine the bread crumbs through the paprika; set aside.

Pat the salmon filets dry with paper towels: place skin side down in the prepared baking dish. Spritz with the butter-flavored spray; cover with the crumb mixture. Spritz the crumbs with the butter-flavored spray.

Bake, uncovered, in a 350 degree oven for 15-20 minutes or until fish flakes easily with a fork.

Yield: 4 servings
Per serving: 371 calories, 19 g fat (4 g sat), 12 g carbs, 36 g protein, 525 mg sodium

Note: Photo and recipe from the premier issue of Light and Tasty 15-16 years ago.

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