Wednesday, February 29, 2012

Baked Salmon with Tomatoes, Spinach & Mushrooms Baked Salmon

as seen on

4 salmon fillets, with skins (1 lb.)
2 cups chopped fresh spinach leaves
1 cup sliced fresh mushrooms
1 tomato, chopped
1/3 cup Sun Dried Tomato Vinaigrette Dressing

HEAT oven to 375°F.

PLACE fish fillets, skin-sides down, in 13x9-inch baking dish sprayed with cooking spray.

COMBINE remaining ingredients; spoon over fish.

BAKE 20 to 25 min. or until fish flakes easily with fork.

Prepare using red snapper or orange roughy fillets.
Serving Suggestion
Serve with hot cooked rice to round out the meal.

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