No heavy sauces needed to make this HEALTHY LIVING salmon supper delicious. Serve on brown rice and enjoy!
What You Need
Original recipe yields 4 servings
5 carrot s (3/4 lb.), thinly sliced
1/2 cup KRAFT Italian Roasted Red Pepper Dressing, divided
4 salmon fillets (1 lb.)
1 can (14-1/2 oz.) diced tomatoes, drained
2 cups instant brown rice, uncooked
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Let's Make It
Heat oven to 375°F.
Toss carrots with 1/4 cup dressing in 13x9-inch baking dish; spread onto bottom of dish. Bake 15 min.; stir. Top with fish.
Combine tomatoes and remaining dressing; spoon over fish. Bake 15 min. or until fish flakes easily with fork. Meanwhile, cook rice as directed on package.
Serve fish and carrots over rice; top with tomato mixture.
Buying and Storing Frozen Fish & Shellfish
When purchasing frozen fish or shellfish, make sure it is well-wrapped and solidly frozen, with no odor. Always check the "sell-by" date on the package. Never refreeze fish or shellfish once it's been thawed. Store it in the refrigerator, tightly wrapped, or in an airtight container, for up to 2 days.
Calories From Fat
% Daily Value*
Total Fat 11g
Saturated Fat 2.5g
Trans Fat 0g
Total Carbohydrates 47g
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.