Grilled Lemon and Herb Salmon Packs
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
2 cups uncooked instant rice2 cups ProgressoŽ chicken broth (from 32-ounce carton)1 cup (from 10-ounce bag) matchstick-cut carrots4 (4 to 6 ounces each) salmon fillets1 teaspoon lemon pepper seasoning salt1/2 teaspoon salt1 medium lemon, cut lengthwise in half, then cut crosswise into 1/4-inch slices
1. Preheat oven to 450.
2. Spray four 18x12-inch sheets of heavy-duty aluminum foil with cooking spray.
3. Mix rice and broth in medium bowl. Let stand about 5 minutes or until most of broth is absorbed. Stir in carrots.
4 Place salmon fillet on center of each foil piece. Sprinkle with lemon pepper seasoning salt and salt; top with chives. Arrange lemon slices over salmon. Spoon rice mixture around each fillet. Fold foil over salmon and rice so edges meet. Seal edges, making tight 1/2-inch fold; fold again. Allow space on sides for circulation and expansion.
5. Cook for 15-20 minutes
Serving Size: 4 Servings of 1 salmon fillet
Number of Servings: 4
Recipe submitted by SparkPeople user SLIMAGAINKC.
2. Spray four 18x12-inch sheets of heavy-duty aluminum foil with cooking spray.
3. Mix rice and broth in medium bowl. Let stand about 5 minutes or until most of broth is absorbed. Stir in carrots.
4 Place salmon fillet on center of each foil piece. Sprinkle with lemon pepper seasoning salt and salt; top with chives. Arrange lemon slices over salmon. Spoon rice mixture around each fillet. Fold foil over salmon and rice so edges meet. Seal edges, making tight 1/2-inch fold; fold again. Allow space on sides for circulation and expansion.
5. Cook for 15-20 minutes
Serving Size: 4 Servings of 1 salmon fillet
Number of Servings: 4
Recipe submitted by SparkPeople user SLIMAGAINKC.
Nutritional Info Amount Per Serving
- Calories: 734.1
- Total Fat: 26.2 g
- Cholesterol: 218.7 mg
- Sodium: 771.0 mg
- Total Carbs: 39.4 g
- Dietary Fiber: 4.2 g
- Protein: 84.5 g
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