Parchment Wrapped Salmon with Sweet Zucchini - 14.6g Carbs, 4.4g Fiber, 7.3g Sugar
From: www.vitacost.com - By: Amie Valpone
Dress up ordinary baked salmon with a tangy lemon-balsamic glaze and a dash of fresh marjoram. Nestled on a bed of sweet zucchini and thinly sliced Vidalia onions, this salmon entrée is a complete, healthy meal you can make in less than 30 minutes.
2 large zucchini, thinly sliced
1 small Vidalia onion, thinly sliced
1 Tbsp olive oil
1/4 tsp fresh marjoram
2 Tbsp fresh lemon juice
1 Tbsp balsamic vinegar
1/4 tsp sea salt
1/4 tsp freshly ground pepper
2 (8 oz) salmon fillets
1. Preheat oven to 350 degrees F. Lay a piece of parchment paper in a large baking dish.
2. Place salmon in center of the parchment paper; top with remaining ingredients. Fold parchment over the salmon and seal.
3. Bake for 15 to 20 minutes or until desired doneness.
Nutrition From: www.caloriecount.about.com
Servings: 2
Serving Size: 616 g
Nutrition per Serving: 599 Calories, 322 Calories from Fat, 35.7g Total Fat, 6.9g Saturated Fat, 0g Trans Fat, 143mg Cholesterol, 408mg Sodium, 14.6g Total Carbs, 4.4g Dietary Fiber, 7.3g Sugars, 54.5g Protein -- Vitamin A 15% - Vitamin C 123% - Calcium 9% - Iron 12%
Nutrition Grade: A
Good points:
· High in niacin
· High in phosphorus
· Very high in selenium
· High in thiamin
· Very high in vitamin B6
· High in vitamin B12
· Very high in vitamin C
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