Lemon And Herb Salmon Packets
Ingrediënten
- 1¼ cups reduced-sodium chicken broth from 32-oz carton
- 1 cup uncooked instant brown rice
- ½ cup matchstick-cut carrots from 10-oz bag
- 2 salmon fillets 4 to 6 oz each
- ½ teaspoon lemon-pepper seasoning
- 2 tablespoons chopped fresh chives
- 2 lemon slices ¼ inch thick
Instructies
- Heat oven to 450°F.
- In 1-quart saucepan, heat broth to boiling over high heat.
- Stir in rice.
- Reduce heat to low; cover and simmer 5 minutes or until most of broth is absorbed.
- Stir in carrots.
- Meanwhile, cut 2 (18×12-inch) sheets of heavy-duty foil; spray with cooking spray.
- Place fish fillet on center of each sheet.
- Sprinkle with lemon-pepper seasoning; top with chives.
- Arrange lemon slices over fish.
- Spoon rice mixture around each fish fillet.
- Bring up 2 sides of foil over fish so edges meet.
- Seal edges, making tight ½-inch fold; fold again, allowing space for heat circulation and expansion.
- Fold other sides to seal.
- Place packets in ungreased 15×10-1-inch pan.
- Bake 16 to 20 minutes or until fish flakes easily with fork.
- Place packets on plates.
- Cut large X across top of each packet; carefully fold back foil.
Nutritional Information
Calories: 380 kcal
