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Source |
Total Carbohydrates: 15 per serving Servings: 2 |
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Baked Salmon |
Prep Time: 35 Min |
2 (4 ounce) fillets salmon
1 small yellow squash, chopped
1 small zucchini, chopped
2 roman tomato, thinly sliced
1 carrot, sliced
1 cup sliced mushrooms
2 tablespoons Creole-style hot pepper marinade
2 slices lemon
1. Preheat oven to 350 degrees F.
2. Place salmon fillets in a piece of foil large enough create a sealed packet,
and layer with squash, zucchini, tomato, carrot and mushrooms. Drizzle with Creole-style
hot pepper marinade, and top each fillet with a lemon slice.
3. Seal foil tightly around salmon and vegetables. Place packet on a medium
baking sheet. Bake 25 minutes in the preheated oven, or until vegetables are
tender and fish is easily flaked with a fork.