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Alaskan-seasoned Salmon

Nutrition Facts

Serving Size ½ of recipe
Calories 263
Total Fat 15.5 g
Saturated Fat 3 g
Sodium 354 mg
Total Carbohydrate 1.5 g
Dietary Fiber 0.5 g
Protein 28 g

Servings and Times

Servings 2

Ingredients and Preparation

Ingredients Measures
Garlic powder ¼ teaspoon
Salt ¼ teaspoon
Dried dill ¼ teaspoon
Paprika ¼ teaspoon
Pepper 1/8 teaspoon
Salmon, cut into 2 pieces 10-ounce filet
Olive oil 2 teaspoons
Butter 1 teaspoon
Water ½ cup
Lemon sliced into 4 wedges ½
Fresh parsley sprigs 4
Directions
  1. In a small dish, mix together garlic powder, salt, dill, paprika, and pepper. Season salmon with spice rub.
  2. Heat olive oil and butter in a large skillet over medium-high heat. Add salmon, skin side down, and reduce heat to medium-low. Sear for about a minute.
  3. Add ½ cup water, or just enough to fill pan and surround the bottom of the salmon. Cover and cook for 2-3 minutes. Flip the filets over and cook with lid on for another 2-3 minutes, or until cooked through.
  4. Squeeze a lemon wedge over each filet. Garnish with fresh parsley and serve with remaining lemon wedges on the side.
Exchanges
4 lean meats; 1 fat
Side Suggestions: Sautéed Spinach
Heat 2 teaspoons olive oil over medium heat. Add 1 package (12-16 ounce) of baby spinach, season with ¼ teaspoon salt, and stir until just wilted.
Side Suggestions: Simple Yukon Golds.
Scrub 2 medium Yukon gold potatoes, place in medium-sized pot and fill with water. Place pot on burner and cook on medium-high heat until the water begins to boil. Once water starts boiling, place lid on pot and reduce heat to medium-low so that water is just simmering. Total cooking time is about 25-35 minutes or until potatoes are soft when pricked. Serve potatoes with a teaspoon of butter, if desired.