Baked Salmon with Dill Cream
Minutes Prep time: 10
Minutes Total time: 30
Servings: 4
Difficulty: easy
Minutes Prep time: 10
Minutes Total time: 30
Servings: 4
Difficulty: easy
PAM® Original No-Stick Cooking Spray
4 frozen salmon fillets (4 fillets = 1 lb)
1/4 teaspoon salt
1/2 cup reduced fat sour cream
3 tablespoons lowfat (1%) milk
1/2 teaspoon dried dill weed
1/2 teaspoon garlic powder
Nutrition information
Nutrient | Amount | % Daily Value |
---|---|---|
Calcium | 62 mg | 6% |
Carbohydrate | 2 g | 1% |
Cholesterol | 68 mg | 23% |
Total Fat | 15 g | 23% |
Iron | 2% | |
Calories | 233 kcal | 12% |
Sodium | 231 mg | 10% |
Protein | 21 g | 42% |
Saturated Fat | 5 g | 23% |
Sugars | 1 g | 0 |
Vitamin C | 4 mg | 6% |
Preheat oven to 425°F. Spray foil-lined baking sheet with cooking spray. Place FROZEN fillets, skin-side down, on baking sheet. Sprinkle with salt. Bake 20 to 24 minutes or until fish flakes easily with fork (145°F).
Meanwhile, stir together remaining ingredients in small bowl. Serve over fish.
For gluten free preparation, confirm all recipe ingredients are gluten free by reading product labels each time you make this recipe.
Baked Salmon with Dill Cream