 |
Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 1 |
|
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 |
Directions:
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.
|
|