Pleasing four for supper is easy when you're serving tender, flaky baked salmon with zucchini, squash and rice.
What You Need
Original recipe yields 4 servings
1 cup long-grain brown rice, uncooked
4 skinless salmon fillet s (1 lb.)
1 each yellow squash and zucchini, chopped
1 cup undrained canned diced tomatoes
1/2 cup KRAFT Italian Roasted Red Pepper Dressing
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Let's Make It
Heat oven to 375°F.
Cook rice as directed on package, omitting butter and salt.
Meanwhile, place fish in 13x9-inch baking dish sprayed with cooking spray. Combine squash, zucchini, tomatoes and dressing; spoon over fish. Bake 20 to 25 min. or until fish flakes easily with fork.
Serve fish and vegetables over rice.
Looking for ideas on what to do with the remaining canned diced tomatoes? Try stirring them into soups or pasta sauces.
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.
Buying and Storing Frozen Fish & Shellfish
When purchasing frozen fish or shellfish, make sure it is well wrapped and solidly frozen, with no odor. Always check the "sell-by" date on the package. Avoid fish that has been thawed and refrozen. Store it in the refrigerator, tightly wrapped, for up to 2 days. Never refreeze fish or shellfish once it's been thawed.
Calories From Fat
% Daily Value*
Total Fat 11g
Saturated Fat 2.5g
Trans Fat 0g
Total Carbohydrates 46g
Dietary Fibers 4g
* Percent Daily Values are based on a 2,000 calorie diet.
* 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.