Postby Maryann » Mon May 13, 2013 2:03 pm

Serves 4

4 4 -5 oz. fresh or frozen skinless salmon fillets, about 1" thick
1 Tbsp. snipped fresh dillweed
1/2 tsp. salt
1/4 tsp. black pepper
2 medium zucchini and/or yellow summer squash, cut crosswise into 1/4" thick slices (about 2 1/2 cups) (I used some of each)
1 cup grape or cherry tomatoes, halved
4 green onions, cut into 1" pieces
1 Tbsp. Dijon mustard

Preheat oven to 450 degrees F. Thaw fish, if frozen. Rinse fish and pat dry with paper towels. Set aside. Line a 15 x 10 x 1" baking pan with foil; lightly coat foil with cooking spray. Set aside.
In a small bowl, combine dillweed, salt and pepper. Set aside. In a large bowl combine zucchini, tomatoes, and onions. Generously coat vegetables with cooking spray, tossing to coat evenly. Sprinkle with half of the dillweed
mixture, tossing to coat evenly.
Spoon vegetable mixture into one side of the prepared baking pan. Place fish in other side of pan. Stir mustard into remaining dillweed mixture. Spread mustard mixture evenly over fish. Measure thickenss of fish in the thickest part of the fillets.
Bake uncovered for 4 to 6 minutes for every 1/2" thickness of fish or until fish begins to flake easily when tested with a fork and squash is crisp-tender.

Serves 4 @ 239 cal each; 12 g fat (3 gm sat fat), 66 mg chol; 6 gm carbs, 2 gm fiber and 24 gm protein. Net 4 carbs.
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