Creamy Parmesan-Dill Salmon
Buttery Dijon Peppers and Zucchini
Ingredients
- 4 (5-oz) frozen salmon fillets, thawed and patted dry
- ½ tsp kosher salt, divided
- 6 Tbsp sour cream
- 2 tsp yellow mustard
- 2 tsp dried dill
- ¼ cup mayonnaise
- 3 Tbsp freshly grated Parmesan cheese
Instructions
- Preheat oven to 450°F. Place fish in a greased baking dish; sprinkle with ¼ tsp salt.
- Combine sour cream, mustard, dill, mayonnaise, and ¼ tsp salt. Spread mixture on fish.
- Bake 10 to 12 minutes or until fish flakes with a fork. Remove from oven; sprinkle with cheese.
- Increase oven temperature to broil. Broil fish 1 minute.
Side Dish Ingredients
- 2 zucchini, cut in half-moons
- 1 red bell pepper, cut in ½-inch pieces
- ¼ cup water
- 2 Tbsp butter, melted
- 1 Tbsp Dijon mustard
- 1 Tbsp olive oil
- ½ tsp kosher salt
- ⅛ tsp pepper
- 1 clove garlic, minced
Side Dish Instructions
- Cook zucchini and bell pepper in water in a saucepan over medium-high heat 4 to 5 minutes until crisp-tender. Drain; place in a bowl.
- Whisk butter, mustard, oil, salt, pepper, and garlic in a small bowl. Pour over vegetables, and toss.
Nutritional Information
| Main | Side | Total | |
| Servings | 4 | 4 | |
| Calories |
383
|
106
|
489
|
| Fat (g) | 26 | 10 | 36 |
| Sat. Fat (g) | 6 | 4 | 10 |
| Protein (g) | 35 | 1 | 36 |
| Carb (g) | 2 | 4 | 6 |
| Fiber (g) | 0 | 1 | 1 |
| Sodium (mg) | 526 | 384 | 910 |
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