Comida Kraft
Recipe Box

Simple Salmon Supper

Simple Salmon Supper is rated 4.5813953488372094 out of 5 by 43.
Prep Time
15
min.
Total Time
40
min.
Servings

4 servings

Low cal, low fat, easy to pull off and downright delicious. Get in the swim with delectable, zesty salmon.

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What You Need

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Make It

Tap or click steps to mark as complete

  • Heat oven to 375°F.
  • Combine zucchini, squash and peppers in 13x9-inch baking dish; top with fish. Mix tomatoes and dressing; spoon over fish.
  • Bake 20 to 25 min. or until fish flakes easily with fork.
  • Serve with rice.

Purchasing and Storing Fresh Fish

Look for fresh fish fillets and steaks with a firm texture, moist appearance and fresh mild odor (they should not smell fishy). Whole fish should have bright clear eyes and red to bright pink gills. Store in the coldest part of the refrigerator up to 2 days.

Special Extra

Sprinkle with 1 Tbsp. KRAFT Grated Parmesan Cheese before serving.

Servings

  • 4 servings

Healthy Living

  • Low fat
  • Low calorie
  • Low sodium
  • Good source of vitamin A or C
  • Generally Nutritious
  • Diabetes Center

Diabetes Center

  • Carb Choices: 3 Carb Choice

Diet Exchange

  • 2 Starch
  • 2 Vegetable
  • 3 Meat (L)
  • 1 Fat

Nutrition Bonus

Looking for a way to add more fish to your diet? This flavorful low-calorie low-fat meal is sure to hit the spot.

Nutritional Information

Serving Size 4 servings
AMOUNT PER SERVING
Calories 400
Total fat 14g
Saturated fat 2.5g
Cholesterol 55mg
Sodium 410mg
Carbohydrate 42g
Dietary fiber 5g
Sugars 8g
Protein 27g
% Daily Value
Vitamin A 40 %DV
Vitamin C 60 %DV
Calcium 6 %DV
Iron 10 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

Rated 4 out of 5 by from I have made this recipe multiple times and it is one of my favorite ways to make salmon. I have made this recipe multiple times and it is one of my favorite ways to make salmon. As written it is 4 starts. There are 2 things I do to make this really excellent. 1-I mix the dressing and tomatoes with the cut up veggies (onions added to it) and then place the salmon on top with a little bit of extra dressing brushed on top. I don't like the dressing to overpower the flavor of the fish. 2-I cover my baking dish with foil. These 2 things really help the veggies come out more tender without over cooking the fish.
Date published: 2011-11-05
Rated 4 out of 5 by from This is a nice easy recipe. This is a nice easy recipe. I added onions to the vegetable mixture. I added minced garlic and sliced kalamta olives to the tomato mixture. Instead of adding salad dressing to the tomato mixture, I just added a little balsamic vinegar. Some other reviews say that it took longer than 25 minutes to cook, but mine was done in 25. I served this over brown rice, but I'm thinking that I might try it over polenta next time. This would be good with halibut too.
Date published: 2011-01-08
Rated 4 out of 5 by from I didn't have a can of diced tomatoes, so I used 2 fresh tomatoes, and a little white wine. I didn't have a can of diced tomatoes, so I used 2 fresh tomatoes, and a little white wine. I also used Balsamic Vinaigrette instead of the Sun Dried Tomato. As someone else had suggested, I mixed the wine and dressing with the vegies, put down a bed of vegies, laid the salmon on top, and brushed a little dressing on the salmon. I had a huge slab of salmon, so it did take longer to cook, but it was so delicious!
Date published: 2011-11-07
Rated 3 out of 5 by from I had high hopes for this and am not sure what went wrong. I had high hopes for this and am not sure what went wrong. The salmon was excellent and cooked well. I used sun dried vinaigrette in place of the dressing. I followed all the directions but my vegetables were not fully cooked after 35 min and the salmon got the vegetables all ooky with the stuff that cooks out of it. Like I said, the taste was good and if I could work out the kinks, I would make it again.
Date published: 2008-07-16
Rated 5 out of 5 by from Great recipe. Great recipe. I didn't follow the recipe exactly as I used what veggies I had on hand -- zucchini, green peppers, green beans, carrots and a combination of canned tomatoes and fresh tomatoes from my garden. This is good for a quick and easy meal but I also wouldn't hesitate to serve it to company as it makes a great presentation. A keeper!
Date published: 2006-09-03
Rated 5 out of 5 by from I made this last night for my family, as I had some salmon that I had frozen and wanted to use up. I made this last night for my family, as I had some salmon that I had frozen and wanted to use up. It was AWESOME! Even my picky 3 year old ate it right up. 2 variations - I used a 9X9 glass baking dish, and I baked it for 45 to 50 minutes AT LEAST. Otherwise, great! Will make again and again!
Date published: 2010-01-07
Rated 4 out of 5 by from I chopped two squash, two zucchini, and added sliced onion which added mild flavor. I chopped two squash, two zucchini, and added sliced onion which added mild flavor. I used a Red Wine Vinaigrette dressing that I had open. It wasn't bold flavor but it was good. It cooked in about 25-30 minutes. I worried the veggies would be hard or dry but they were moist & tender-crisp.
Date published: 2011-09-08
Rated 5 out of 5 by from Really great dish! Really great dish! So easy to prepare and it looks just beautiful on the plate. I served it over a long grain and wild rice mixture, yummy. Next time I'll use less red pepper and add some onions and garlic. I imagine this would be great with chicken in place of the salmon too.
Date published: 2007-01-23
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