Foil-Baked Salmon and Vegetables
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
- 6, 6oz salmon fillets- 2 cups chopped mushrooms- 2 cups mixed thinly sliced carrots, celery, and red pepper- 1 shallot, sliced- juice of half a lemon- 1, 14 oz can condensed Reduced Fat Cambell's Cream of Celery Soup- lemon slices (if desired)- 6 tbsp dried or fresh dill- salt and pepper to taste
Preheat oven to 425F.
Mix lemon juice with condensed Cream of Celery soup. Combine well and set aside.
On six squares of tin foil, divide vegetable mixture evenly. Place one salmon fillet on each bed of vegetables, and salt and pepper each fillet. Spoon three or four tablespoons of soup/lemon juice mixture on each piece of salmon, and top with dill and lemon slices if desired.
Wrap the fish into foil packets, placing them seam-side-up onto a baking sheet.
Bake for 20-25 minutes, ensuring not to over-bake.
Makes six servings.
Number of Servings: 6
Recipe submitted by SparkPeople user OMGITSJO.
Mix lemon juice with condensed Cream of Celery soup. Combine well and set aside.
On six squares of tin foil, divide vegetable mixture evenly. Place one salmon fillet on each bed of vegetables, and salt and pepper each fillet. Spoon three or four tablespoons of soup/lemon juice mixture on each piece of salmon, and top with dill and lemon slices if desired.
Wrap the fish into foil packets, placing them seam-side-up onto a baking sheet.
Bake for 20-25 minutes, ensuring not to over-bake.
Makes six servings.
Number of Servings: 6
Recipe submitted by SparkPeople user OMGITSJO.
Nutritional Info Amount Per Serving
- Calories: 367.7
- Total Fat: 15.0 g
- Cholesterol: 122.8 mg
- Sodium: 295.3 mg
- Total Carbs: 11.3 g
- Dietary Fiber: 1.9 g
- Protein: 45.2 g
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