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Baked Autumn Vegetables With Salmon

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Baked Autumn Vegetables With Salmon Recipe
Nutrition Facts*
Serving Size
14 Recipe
Servings Per Recipe
4
Amount Per Serving
Calories
443
Calories from Fat
126
% Daily Value
Total Fat
14g
22%
Saturated Fat
3g
15%
Trans Fat
0g
Cholesterol
69mg
23%
Sodium
459mg
19%
Total Carbohydrates
53g
18%
Dietary Fiber
4g
16%
Sugars
10g
Protein
29g
Calcium
25mg
2%

Number of servings: 4

Calories per serving: 443

Preparation time: 15 min

Total time: 60 min

Ingredients

4 cups red potatoes, cut into 1-inch pieces

2 cups butternut squash, peeled, cut into 1-inch pieces

2 cups onions, cut into 1-inch pieces

1 cup carrots, cut into 1-inch pieces

1 cup parsnips, cut into 1-inch pieces

4 cloves garlic, sliced thin

2 tbsp olive oil

1 tsp salt-free Mrs. Dash† Lemon Pepper Seasoning Blend

12 tsp salt

Nonstick cooking spray

1 lb (four 4-oz) skinless salmon fillets, 1-inch thick

2 tbsp water

12 cup low-fat sour cream

4 green onions, sliced

1 lemon, cut into wedges

Directions

Preheat oven to 375°F.

1. In a large bowl, combine potatoes, squash, onions, carrots, parsnips, garlic, olive oil, salt-free seasoning, and salt. Mix well.

2. Spray a large baking dish with nonstick cooking spray. Pour mixture into the dish. Cover with foil and bake 45 minutes or until potatoes are tender.

3. Spray a medium-size baking dish with nonstick cooking spray. Place the salmon fillets in the dish. Add water and cover with foil.

4. Place the dish in the oven for the last 25 minutes of the vegetable baking time.

5. Serve baked vegetables with fillets topped with sour cream and onions. Serve lemon wedges on the side.

Makes 4 servings.

†Other brands listed are the trademarks of their respective owners and are not trademarks of Merck Sharp & Dohme Corp., a subsidiary of Merck & Co., Inc.
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