Dill Salmon Veggies Pockets
|Salmon fillets||12 Ounce|
|Fresh dill||1 Cup (16 tbs)|
|Red bell pepper||1 , thinly sliced|
|Whole wheat spaghetti||1⁄2 Pound|
|Extra virgin olive oil||2 Tablespoon|
1) Lay out a flat sheet of aluminum foil and place
some fresh dill followed by a single salmon filet.
Season salmon on both sides with salt and pepper.
Top off with some more dill and red bell pepper
strips. Lay out a few asparagus spears on each
side of the filet and fold over your foil to
completely seal in the salmon and veggies.
2) Place sealed pockets on a baking sheet and stick
into a pre-heated oven at 400 degrees for 20 minutes.
3) Meanwhile cook your spaghetti according to
package. Once cooked and drained, season your
pasta with salt, pepper, more chopped dill and 2
Tbsp. of olive oil.
4) Plate your pasta on a large serving dish and place
your steamed salmon and veggies on top. Garnish
with fresh lemon slices and enjoy!
Calories 410 Calories from Fat 126
% Daily Value*
Total Fat 14 g21.2%
Saturated Fat 1.5 g7.6%
Trans Fat 0 g
Cholesterol 46.8 mg15.6%
Sodium 285.9 mg11.9%
Total Carbohydrates 46 g15.4%
Dietary Fiber 1.1 g4.5%
Sugars 2.1 g
Protein 26 g52.7%
Vitamin A 31.9% Vitamin C 73.1%
Calcium 6.4% Iron 21.2%
*Based on a 2000 Calorie diet