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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.
Sprinkle with 1 Tbsp. KRAFT Grated Parmesan Cheese before serving.
Looking for a way to add more fish to your diet? This flavorful low-calorie low-fat meal is sure to hit the spot.
* 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.
It was okay. It took at least 45 minutes to cook and the vegetables seemed a little watery. The salmon was good though with lots of flavor.
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!
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.