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Baked Salmon with Veggies
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Baked Salmon with Veggies

25 Min(s)
5 Min(s) Prep
20 Min(s) Cook
What You Need
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1 serving
Original recipe yields 1 serving
3 oz. salmon fillet or steak
1 tsp. extra virgin olive oil
1/4 tsp. ground ginger
1/4 cup chopped green onion
1 medium red pepper, chopped
1 carrot, grated
1/3 cup instant white rice, uncooked
2 cups chopped romaine lettuce
4 cherry tomatoes
2 Tbsp. KRAFT Fat Free Italian Dressing
8 fl oz (1 cup) drinking water
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Let's Make It
1
Preheat oven to 450°. Place salmon in middle of large piece of heavy foil. Rub olive oil into flesh of salmon; sprinkle with ginger, and season with freshly ground black pepper if desired.
2
Place onion, red pepper, and half of the grated carrot in a small bowl and toss to mix. Arrange on top of salmon; seal foil to create a tightly sealed pocket. Bake 20 min.
3
Cook rice according to package instructions.
4
Toss lettuce with tomato and remaining carrot; drizzle with salad dressing. Serve dinner roll on the side.
5
Serve meal with a glass of water.
Nutrition
Calories
450
Calories From Fat
0
% Daily Value*
Total Fat 11g
14%
Saturated Fat 2g
10%
Trans Fat 0g
Cholesterol 40mg
13%
Sodium 680mg
30%
Total Carbohydrates 65g
24%
Dietary Fibers 11g
39%
Sugars 17g
34%
Protein 27g
54%
Vitamin A
400%
Vitamin C
450%
Calcium
20%
Iron
25%
* Percent Daily Values are based on a 2,000 calorie diet.
Servings
1
* 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.
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