Yum. Yum. Yum.
This salmon recipe from Betty Crocker is my fav for sure. It’s low-fat, filling, flavorful and easy to prepare.
1lb frozen or fresh salmon
2 cups sliced carrots
2 cups dices red pepper
1/2 cup green onion
2 tsp orange peel
2 tsp fresh oregano or 1/2 tsp dried oregano
4 cloves garlic, chopped
salt and pepper
2 oranges, sliced
Preheat oven to 350 degrees. If the fish is frozen, thaw. Cut fish into 4 equal parts. Cook carrots. Steam or boil until cooked. In a large bowl toss carrots, peppers, green onion, orange peel, oregano, garlic, 1/4 tsp salt and 1/4 tsp pepper.
Tear off 4 large pieces of foil (to wrap fish and veggies in). Divide veggies amongst the four pieces of foil. Top each with a piece of fish. Drizzle about 1 tsp of olive oil over each piece of salmon. Top with at least two slices of orange.
Bring together 2 opposite edges of foil and seal with a double fold. Completely enclose by folding both ends together. Place foil packets on a baking pan and bake for 30 to 40 min at 350.
When fish is cooked though, let cool for a few minutes. I like to serve this on top of rice with asparagus or salad.