Low cal, low fat, easy to pull off and downright delicious. Get in the swim with delectable, zesty salmon.
What You Need
Original recipe yields 4 servings
1 each zucchini, yellow squash and red pepper, chopped
4 skinless salmon fillet s (1 lb.)
1 can (14-1/2 oz.) diced tomatoes, drained
1/2 cup KRAFT Sun Dried Tomato Vinaigrette Dressing
2-2/3 cups hot cooked long-grain brown rice
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Let's Make It
Heat oven to 375°F.
Combine zucchini, squash and peppers in 13x9-inch baking dish; top with fish. Mix tomatoes and dressing; spoon over fish.
Bake 20 to 25 min. or until fish flakes easily with fork.
Serve with rice.
Purchasing and Storing Fresh Fish
Look for fresh fish fillets and steaks with a firm texture, moist appearance and fresh mild odor (they should not smell fishy). Whole fish should have bright clear eyes and red to bright pink gills. Store in the coldest part of the refrigerator up to 2 days.
Sprinkle with 1 Tbsp. KRAFT Grated Parmesan Cheese before serving.
Calories From Fat
% Daily Value*
Total Fat 14g
Saturated Fat 2.5g
Trans Fat 0g
Total Carbohydrates 42g
Dietary Fibers 5g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.