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Mediterranean Salmon

Prep time 20 mins
Bake time 20 mins
Yield Makes 4 servings
If your sun-dried tomatoes are packed in oil, be sure to drain and pat dry with a paper towel before using.

Ingredients

  • 4 (6-oz.) salmon fillets
  • 3/4 teaspoon lemon pepper
  • 3/4 teaspoon dried dill weed
  • 1/4 teaspoon salt
  • 1/2 cup coarsely chopped sun-dried tomatoes
  • 1 (2.25-oz.) can sliced ripe black olives, drained
  • 2 ounces reduced-fat crumbled feta cheese with basil and tomatoes
  • 1/4 cup pine nuts, toasted

Nutrition Information

  • calories 334
  • caloriesfromfat 47 %
  • fat 17.4 g
  • satfat 3.3 g
  • monofat 5.5 g
  • polyfat 6 g
  • protein 38.4 g
  • carbohydrate 5.9 g
  • fiber 1.7 g
  • cholesterol 98 mg
  • iron 2.8 mg
  • sodium 770 mg
  • calcium 84 mg

How to Make It

  1. Place each salmon fillet on a 16- x 12-inch piece of heavy-duty aluminum foil. Sprinkle fillets evenly with lemon pepper, dill, and salt. Top fillets evenly with tomatoes and next 3 ingredients. Fold long sides of foil over fillets; roll up short sides of foil to seal. Place foil packets, seam sides up, on a baking sheet.

  2. Bake at 400° for 18 to 20 minutes or until fish flakes with a fork.