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Baked Salmon with Carrot Zucchini Stuffing

Ingredients
  Corn oil margarine 1 Tablespoon
  Onion 1 Small, finely chopped
  Zucchini 3 Cup (48 tbs), shredded
  Carrot 1 Cup (16 tbs), shredded
  Parsley 1⁄4 Cup (4 tbs), minced
  Fresh tarragon/Fresh basil / 1/2 to 1 teaspoon dried basil / tarragon 2 Tablespoon, minced
  Salmon steaks 16 Ounce (4 Steaks, 4 Ounce Each)
  Fresh lime juice 1 Teaspoon
  Salt To Taste
  Pepper To Taste
Directions

Preheat oven to 350 degrees.
In a skillet over medium heat melt margarine.
Add onion.
Saute until tender.
Add zucchini, carrot, parsley and basil; mix lightly.
Lightly grease a 10 x10-inch baking dish.
Place vegetable mixture in prepared dish.
Coat salmon steaks with lime juice.
Arrange over vegetable mixture; sprinkle with salt and pepper.
Cover.
Bake for 30 minutes.
Uncover.
Bake for 10 minutes longer or until fish flakes easily.

Recipe Summary

Difficulty Level: 
Very Easy
Cuisine: 
American
Course: 
Main Dish
Method: 
Baked
Ingredient: 
Carrot

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Average: 4.3 (16 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1007 Calories from Fat 393

% Daily Value*

Total Fat 44 g67.4%

Saturated Fat 7.4 g36.9%

Trans Fat 2.6 g

Cholesterol 249.5 mg83.2%

Sodium 853.8 mg35.6%

Total Carbohydrates 53 g17.6%

Dietary Fiber 12.5 g50.1%

Sugars 18 g

Protein 104 g208.7%

Vitamin A 507.3% Vitamin C 195.3%

Calcium 54.4% Iron 90%

*Based on a 2000 Calorie diet

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Baked Salmon With Carrot Zucchini Stuffing Recipe