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Prep Time: 10 Minutes Cook Time: 13 Minutes |
Ready In: 23 Minutes Servings: 4 |
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I have traded lime juice for the lemon juice and it tastes fine. I generally use lemon pepper for the regular pepper and use white wine for the liquid. Ingredients:
4 (5 ounce) salmon fillets |
2 teaspoons olive oil |
1/4 teaspoon dried dill weed |
1/4 teaspoon pepper |
2 medium tomatoes, thinly sliced |
1 medium onion, thinly sliced |
4 garlic cloves, minced |
1/2 cup chicken broth (or white wine) |
1 tablespoon lemon juice |
2 tablespoons fresh parsley, minced |
Directions:
1. Place the salmon in a 13 x 9-inch baking dish coated with cooking spray. Drizzle with oil, sprinkle with dill and pepper. Top with tomatoes, set aside.
2. In a small skillet coated with cooking spray, saute onion and garlic. Add the broth, lemon juice and parsley. Bring to a boil, cook for 2-3 minutes or until most of the liquid has evaporated.
3. Spoon over salmon. Cover and bake at 350 degrees for 13-18 minutes or until fish flakes easily with a fork.
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