Alaskan-seasoned SalmonEn Español (Spanish Version)
Serving Size½ of recipeCalories
15.5 gSaturated Fat3 gSodium
354 mgTotal Carbohydrate
1.5 gDietary Fiber0.5 gProtein
28 gServings2IngredientsMeasuresGarlic powder¼ teaspoonSalt¼ teaspoonDried dill¼ teaspoonPaprika¼ teaspoonPepper1/8 teaspoonSalmon, cut into 2 pieces10-ounce filetOlive oil2 teaspoonsButter1 teaspoonWater½ cupLemon sliced into 4 wedges½Fresh parsley sprigs4DirectionsIn a small dish, mix together garlic powder, salt, dill, paprika, and pepper. Season salmon with spice rub.Heat olive oil and butter in a large skillet over medium-high heat. Add salmon, skin side down, and reduce heat to medium-low. Sear for about a minute.Add ½ cup water, or just enough to fill pan and surround the bottom of the salmon. Cover and cook for 2-3 minutes. Flip the filets over and cook with lid on for another 2-3 minutes, or until cooked through.Squeeze a lemon wedge over each filet. Garnish with fresh parsley and serve with remaining lemon wedges on the side.
4 lean meats; 1 fat
Side Suggestions: Sautéed Spinach
Heat 2 teaspoons olive oil over medium heat. Add 1 package (12-16 ounce) of baby spinach, season with ¼ teaspoon salt, and stir until just wilted.
Side Suggestions: Simple Yukon Golds.
Scrub 2 medium Yukon gold potatoes, place in medium-sized pot and fill with water. Place pot on burner and cook on medium-high heat until the water begins to boil. Once water starts boiling, place lid on pot and reduce heat to medium-low so that water is just simmering. Total cooking time is about 25-35 minutes or until potatoes are soft when pricked. Serve potatoes with a teaspoon of butter, if desired.