Baked Dill Salmon on Rice (8 Points+)


Serves 4


  • 1 1/2 Cups Chopped Onion
  • 1 Tbsp Chopped Garlic
  • 1 (15oz) Can Diced Tomatoes, drained
  • 8 oz Sliced Mushrooms
  • 4 Tbsp Lemon Juice
  • 1/2 Tbsp Dried Dillweed
  • 4 Salmon Fillets
  • 2 Cups of Cooked Brown Rice
  • Salt and Pepper to Taste
  • 2 tsp Olive Oil
  1. Preheat oven to 350 Degrees.
  2. Place salmon in a greased baking dish.  Bake, uncovered for 15 minutes or until salmon flakes with a fork.
  3. While the salmon is cooking, heat olive oil in a large skillet, over medium heat;  add chopped onion, garlic, sliced mushrooms, diced tomatoes, lemon juice and dried dillweed.  Saute for approximately 5 minutes.  Remove skillet from heat and set aside.
  4. Salt and pepper salmon to taste.
  5. Make a bed of rice on each plate and top each with a salmon fillet.  Spoon vegetable mixture evenly over salmon fillets, covering each fillet and serve.

365 Calories, 9g Fat, 38g Protein, 31g Carbs, 3g Fibre (8 Points+) 100% Simply Filling


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