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Ingredients
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2 tablespoons olive oil
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4 (8 ounce) salmon fillets
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4 medium potatoes, peeled and sliced
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2 large red onions, sliced into rings
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1 jarred roasted red pepper, drained and cut into strips
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8 ounces portobello mushrooms
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1 tablespoon fresh lemon juice
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salt and pepper to taste
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1 teaspoon sesame oil
Directions
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Preheat the oven to 350 degrees. Coat the bottom of a 9x13 inch baking dish generously with olive oil.
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Arrange potato slices in a layer on the bottom of the baking dish. Season with a little salt and pepper. Place a layer of onions over the potatoes, then a layer of roasted peppers, seasoning each layer with salt and pepper as desired. Place salmon fillets over the vegetables in the dish, and season with lemon juice, salt and pepper. Place whole mushrooms over the fillets, and drizzle them with sesame oil.
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Bake for 45 minutes in the preheated oven. Fish should flake easily with a fork, and potatoes should be tender.
Nutrition Facts (per serving)
325 | Calories |
15g | Fat |
24g | Carbs |
23g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 8 | |
Calories 325 | |
% Daily Value * | |
Total Fat 15g | 19% |
Saturated Fat 3g | 14% |
Cholesterol 55mg | 18% |
Sodium 134mg | 6% |
Total Carbohydrate 24g | 9% |
Dietary Fiber 4g | 13% |
Total Sugars 3g | |
Protein 23g | 46% |
Vitamin C 36mg | 40% |
Calcium 39mg | 3% |
Iron 2mg | 8% |
Potassium 980mg | 21% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.