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.
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