Mediterranean Salmon

If your sun-dried tomatoes are packed in oil, be sure to drain and pat dry with a paper towel before using.

Yield: Makes 4 servings
Recipe from Southern Living

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Recipe Time

Prep Time:
Bake: 20 Minutes

Nutritional Information

Amount per serving
  • Calories: 334
  • Calories from fat: 47%
  • Fat: 17.4g
  • Saturated fat: 3.3g
  • Monounsaturated fat: 5.5g
  • Polyunsaturated fat: 6g
  • Protein: 38.4g
  • Carbohydrate: 5.9g
  • Fiber: 1.7g
  • Cholesterol: 98mg
  • Iron: 2.8mg
  • Sodium: 770mg
  • Calcium: 84mg

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

Preparation

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