Directions:
- Sprinkle salmon with salt and pepper. Heat a large nonstick skillet over medium-high heat.
- Place fillets flat-side up in pan; cook 2 minutes on each side or until browned. Add bell pepper and shallots; reduce heat and cook 2 minutes.
- Add juices; cover and simmer 8 minutes or until fish flakes easily with a fork. Remove fish from the pan; keep warm.
- Bring vegetable mixture to a boil; cook, uncovered, 3 minutes or until slightly thickened. Top each fillet with 3 Tbsp vegetable mixture, sprinkle with dill, and serve with lemon wedges.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 71.75 Kcal (300 kJ) | ||
| Calories from fat | 10.42 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.16g | 2% | |
|---|---|---|---|
| Cholesterol | 23.53mg | 8% | |
| Sodium | 401.84mg | 17% | |
| Potassium | 254.95mg | 5% | |
| Total Carbs | 7.88g | 3% | |
| Sugars | 4.42g | 18% | |
| Dietary Fiber | 0.92g | 4% | |
| Protein | 8.18g | 16% | |
| Vitamin C | 22.8mg | 38% | |
| Iron | 0.8mg | 5% | |
| Calcium | 39.9mg | 4% | |
| Amount Per 100 g | |||
| Calories | 77.29 Kcal (324 kJ) | ||
| Calories from fat | 11.23 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.25g | 2% | |
|---|---|---|---|
| Cholesterol | 25.35mg | 8% | |
| Sodium | 432.87mg | 17% | |
| Potassium | 274.64mg | 5% | |
| Total Carbs | 8.49g | 3% | |
| Sugars | 4.76g | 18% | |
| Dietary Fiber | 0.99g | 4% | |
| Protein | 8.81g | 16% | |
| Vitamin C | 24.6mg | 38% | |
| Iron | 0.9mg | 5% | |
| Calcium | 43mg | 4% | |
* 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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