Directions:
- Line broiling platter with aluminum foil & spray with cooking spray.
- Place salmon fillets on foil.
- “Finger paint” Dijon over each fillet.
- Balance platter over sink; sprinkle on lots of garlic powder and dill.
- Broil (2nd shelf down) until Dijon topping starts to brown.
- Close oven door & switch to bake for another 3-4 minutes, or until fillets are browned and easily “flaked.” Dijon mixture prevents them from drying.
- Let cool slightly. Peel away skins if desired & serve.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 173.97 Kcal (728 kJ) | ||
| Calories from fat | 47.2 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.24g | 8% | |
|---|---|---|---|
| Cholesterol | 52.13mg | 17% | |
| Sodium | 261.5mg | 11% | |
| Potassium | 544.65mg | 12% | |
| Total Carbs | 5.16g | 2% | |
| Sugars | 0.25g | 1% | |
| Dietary Fiber | 1.1g | 4% | |
| Protein | 25.53g | 51% | |
| Vitamin C | 1.1mg | 2% | |
| Iron | 1.4mg | 8% | |
| Calcium | 48.1mg | 5% | |
| Amount Per 100 g | |||
| Calories | 129.11 Kcal (541 kJ) | ||
| Calories from fat | 35.03 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.89g | 8% | |
|---|---|---|---|
| Cholesterol | 38.69mg | 17% | |
| Sodium | 194.07mg | 11% | |
| Potassium | 404.21mg | 12% | |
| Total Carbs | 3.83g | 2% | |
| Sugars | 0.18g | 1% | |
| Dietary Fiber | 0.82g | 4% | |
| Protein | 18.95g | 51% | |
| Vitamin C | 0.8mg | 2% | |
| Iron | 1mg | 8% | |
| Calcium | 35.7mg | 5% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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