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23
Lemon Garlic Salmon
Yield: 6 servings
2
⁄
pounds salmon fillets, cut into 6 serving-size pieces
1
2
6 large cloves garlic, minced
⁄
cup fresh lemon juice
1
2
⁄
teaspoon dried dillweed
3
4
6 lemon wedges
Preheat covered skillet to 325°F (165°C). Arrange salmon, skin-side
down, in single layer in hot skillet. Spread garlic on top fish; pour lemon
juice into skillet over and around fillets. Sprinkle with dillweed. Cover;
reduce heat to 225°F (105°C) and poach 8 to 12 minutes, depending
upon thickness of salmon. Spoon some poaching liquid over each
fillet; garnish with lemon wedges and serve hot.
1 serving contains:
Cal
281
Prot
Fat
37.8 g
12.1 g
Carb
Fiber
3.72 g
0.45 g
Chol
Sodium
104 mg
84.3 g
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