logo
Top Recipe Searches
Salmon,Cookies,
Rosemary-Lemon Roasted Salmon
Rosemary-Lemon Roasted Salmon

Submitted by:

Smart Balance

Articles You May Find Interesting

Serve Up Healthy Side Dishes

By Sidra Forman, Chef Thanksgiving is practically synonymous with food—and lots of...

This Valentine’s Day, Make It Dark Chocolate

This week, you couldn’t help but have chocolate on the brain—whether or not you’re even a fan of Valentine’s Day. All the tempting chocolate ads and bulging display cases make it hard to resist the...

A Bright Outlook May Dim Stroke Risk

How do you think this day is going to go? This week? The upcoming year and beyond? Do you generally expect that more good things than bad will happen and that most of your goals...

Recipe Ingredients

Salmon:
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
Rice:
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

Recipe Steps

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.

Nutrition Facts

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:
330 calories
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