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Four 6-ounce salmon fillets, skin removed, rinsed and patted dry
2 medium lemons
1 tablespoon Smart Balance® Omega Oil
1/4 teaspoon salt
1/4 teaspoon coarsely ground black pepper
2 teaspoons chopped fresh rosemary
2 tablespoons chopped fresh parsley
3/4 cup quick cooking brown rice
1 1/4 cups water
1/8 teaspoon ground turmeric, optional
1 tablespoon Smart Balance® Light Buttery Spread
1/2 cup finely chopped green onion (green and white parts total)
1/4 teaspoon salt
Preheat the oven to 400 degrees F.
Line a baking sheet with foil. Slice lemon into 8 rounds and arrange on the baking sheet. Place the fillets on top of the lemon slices. Brush the Smart Balance® Omega Oil evenly over the fillets and sprinkle evenly with the remaining ingredients in the order given. Bake 20 minutes or until the fillets flake easily with a fork.
Meanwhile, bring the water to boil in a medium saucepan and cook the rice with the turmeric according to directions on package. Remove from heat, stir in the Smart Balance® Light Buttery Spread and onions.
To serve, place the rice in the center of a serving platter, arrange the fillets around the rice. Cut the remaining lemon in half and squeeze juice evenly over all.
Makes 4 fillets and about 2 1/2 cups cooked rice total. Serves 4; 5 ounces cooked salmon and 2/3 cup rice per serving.
Nutrition Per Serving:
39 grams protein
15 grams carbohydrate
12 grams fat
1.7 grams saturated fat
4.5 grams monounsaturated fat
4.2 grams polyunsaturated fat
0 grams trans fat
2300 mg Omega-3 fatty acids
1670 mg Omega-6 fatty acids
97 mg cholesterol
449 mg sodium
1 gram fiber