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Salmon with Wild Rice & Veggies

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  • 4 salmon fillets, about 4 oz. each
  • 1/4 cup Hellmann's® or Best Foods® Sunflower Oil with a hint of Lemon Mayonnaise Dressing
  • 1 1/2 cups cooked wild rice
  • 1 1/2 cups baby watercress
  • 1 cup cut fresh green beans, blanched
  • 1 cup chopped red and/or yellow bell pepper
  • 1 cup small broccoli florets, blanched

Nutritional information

 

Amount per serving

Calories260
Total Fat14g
Saturated Fat2g
Trans Fat0g
Cholesterol65mg
Sodium210mg
Total Carbs8g
Dietary Fiber3g
Sugars3g
Protein25g
Vitamin D0mcg
Calcium85mg
Iron3mg
Potassium802mg
  • 1 Preheat oven to 400°. Brush salmon evenly with Hellmann's® or Best Foods® Sunflower Oil with a hint of Lemon Mayonnaise Dressing, then arrange on baking sheet.
  • 2 Bake salmon 10 minutes or until fish flakes easily with fork.
  • 3 Meanwhile toss wild rice, watercress, green beans, bell peppers and broccoli florets in large bowl.
  • 4 Serve salmon on top of wild rice mixture and serve with your favorite dressing.