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BAKED SALMON WITH CARROT-ZUCCHINI STUFFING
from "The American Cancer Society's Healthy Eating Cookbook" by The American Cancer Society

Makes 4 servings
INGREDIENTS (CLICK TO BUY)

4 4-ounce salmon steaks*
1 tablespoon corn oil margarine
1 small onion, finely chopped
3 cups zucchini, shredded
1 cup carrot, shredded
1/4 cup parsley, minced
1 to 2 tablespoons fresh basil or tarragon, minced, or 1/2 to 1 teaspoon dried basil or tarragon
1 teaspoon fresh lime juice
Salt and pepper to taste

*FreshDirect Note: We've included two 6-8oz pieces. Simply divide for four portions.

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PREPARATION

Preheat oven to 350°F. Melt margarine in a skillet over medium heat. Add onion and sauté until tender. Add zucchini, carrot, parsley, and basil, mixing lightly. Place vegetable mixture into a lightly greased 10 x 10-inch baking dish. Coat salmon steaks with lime juice. Arrange over vegetable mixture, then sprinkle with salt and pepper. Cover and bake for 30 minutes. Uncover and bake for 10 minutes longer or until fish flakes easily. Makes 4 servings.
Approx. per serving:
241 calories; 9 grams of fat

FRESHDIRECT NUTRITION PER SERVING
  • Recipe analyzed using 1/4 tsp. of salt
  • 1 1/2 carbohydrate servings

    • CALORIES 241(81 from fat); FAT 9g; SATURATED FAT 2g; CHOLESTEROL 60mg; SODIUM 340mg: TOTAL CARBOHYDRATE 8g; DIETARY FIBER 2g; SUGARS 4g; PROTEIN 24g
    Please note: Nutrition information can vary based on brand and product used.


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    		  Wild Alaskan Coho Salmon Filet - $13.99/lb
     
    		 
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    		  Cal-Organic Organic Carrots, Bag - $1.69/ea Save! 2 for $3.00
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    		  Gotham Greens Local Basil - $3.99/ea
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    		  White Onion, Large - $1.49/lb
     
    		 
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    		  Green Zucchini, Medium - $2.29/lb
     
    		 
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    Email a copy of this recipe on the day of delivery! Estimated Total:  
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    Excerpted from THE AMERICAN CANCER SOCIETY'S HEALTHY EATING COOKBOOK copyright © 2001
    Reprinted with the permission of The American Cancer Society. All Rights Reserved.



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