Directions:
- Preheat oven to 425°F Place large sheet of Reynolds’s aluminum foil on baking sheet. Spray foil with vegetable oil spray. Mix shallots, peppers, olives, almonds and rosemary in a bowl. Place salmon on foil and sprinkle with lemon juice and then sprinkle with seasoned-salt. Spread shallot mixture over salmon. Dot with butter. Fold up foil edges to enclose salmon; seal.
- Bake salmon for 25 minutes. Let rest for 5 minutes and then transfer salmon to serving platter. Spoon any juices over salmon and serve.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 176.6 Kcal (739 kJ) | ||
| Calories from fat | 88.2 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.8g | 15% | |
|---|---|---|---|
| Cholesterol | 46.75mg | 16% | |
| Sodium | 471.65mg | 20% | |
| Potassium | 371.67mg | 8% | |
| Total Carbs | 2.48g | 1% | |
| Sugars | 0.98g | 4% | |
| Dietary Fiber | 0.93g | 4% | |
| Protein | 19.07g | 38% | |
| Vitamin C | 7.1mg | 12% | |
| Vitamin A | 0.2mg | 6% | |
| Iron | 2.7mg | 15% | |
| Calcium | 24.5mg | 2% | |
| Amount Per 100 g | |||
| Calories | 152.55 Kcal (639 kJ) | ||
| Calories from fat | 76.19 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.47g | 15% | |
|---|---|---|---|
| Cholesterol | 40.38mg | 16% | |
| Sodium | 407.42mg | 20% | |
| Potassium | 321.06mg | 8% | |
| Total Carbs | 2.14g | 1% | |
| Sugars | 0.85g | 4% | |
| Dietary Fiber | 0.8g | 4% | |
| Protein | 16.48g | 38% | |
| Vitamin C | 6.1mg | 12% | |
| Vitamin A | 0.2mg | 6% | |
| Iron | 2.3mg | 15% | |
| Calcium | 21.1mg | 2% | |
* 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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