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| INGREDIENTS |
| 1 lb. |
salmon fillet, cut into 4 portions, skin removed, if desired |
| 2 tbsp. |
dry white wine |
| ¼ tsp. |
salt |
| |
freshly ground pepper to taste |
| 2 tbsp. |
finely chopped shallot (1 medium) |
| |
lemon wedges for garnish |
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| RECIPE |
- Preheat oven to 425°F
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Coat a 9-inch glass pie pan or an 8-inch glass baking dish with cooking spray.
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Place salmon, skin-side down, in the prepared pan.
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Sprinkle with wine.
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Season salmon with salt and pepper and then sprinkle with shallots.
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Cover with foil and bake until opaque in the center and starting to flake, 15 to 25 minutes, depending on thickness.
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When the salmon is ready, transfer to dinner plates and spoon any liquid remaining in the pan over the salmon and serve with lemon wedges.
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| SERVING SUGGESTION |
SERVING SIZE:
1 fillet
NUMBER OF SERVINGS:
4
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| NUTRITION FACTS |
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| Calories |
216 |
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| Total Fat |
12 g |
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| Sodium |
213 mg |
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| Total Carbohydrates |
67 g |
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| Fiber |
1 g |
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| Protein |
23 g |
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