- Calories 348
- Caloriesfromfat 39%
- Fat 15g
- Satfat 2.7g
- Monofat 5.8g
- Polyfat 5.2g
- Protein 24g
- Carbohydrate 28g
- Fiber 3.5g
- Cholesterol 67mg
- Iron 1mg
- Sodium 399mg
- Calcium 52mg
How to Make It
Cut first 4 ingredients into thin strips, and set aside.
Sprinkle salmon fillets evenly with salt. Place on a rack in a broiler pan coated with cooking spray.
Broil 6 inches from heat 10 to 13 minutes or until fish flakes with a fork.
Whisk together jelly, next 4 ingredients, and, if desired, dill.
Cook carrot and parsnip in hot oil in a large skillet over medium-high heat, stirring often, 2 to 3 minutes. Add bell pepper and onions; cook 1 to 2 minutes or until crisp-tender. Remove vegetables from skillet, and keep warm.
Add jelly mixture to skillet, and cook, stirring constantly, 3 to 4 minutes or until thickened.
Spoon vegetables evenly onto serving plates. Drizzle with half of sauce. Top with salmon fillets, and drizzle with remaining sauce. Garnish, if desired.
*Only 7% of the total calories in this recipe come from saturated fat. The remaining fat calories are from beneficial mono- or polyunsaturated oils.