Ingredients for Baked Salmon With Tomatoes Spinach And Mushrooms
- 4 (6-ounce) salmon fillets
- 5 ounces fresh spinach
- 8 ounces cremini mushrooms (sliced)
- 1 pint cherry or grape tomatoes
- Kraft Sun Dried Tomato Salad Dressing
- non-stick cooking spray
- 2 cloves garlic
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- 1/2 teaspoon dried oregano
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
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How to Make Baked Salmon With Tomatoes Spinach And Mushrooms
- Preheat oven to 375°F (190°C). Lightly grease a baking dish with non-stick cooking spray.
- Place 4 (6-ounce) salmon fillets, skin-side down, in the prepared baking dish.
- In a medium bowl, combine 1 pint cherry or grape tomatoes (halved), 5 ounces fresh spinach (roughly chopped), 8 ounces cremini mushrooms (sliced), 2 cloves garlic (minced), 2 tablespoons olive oil, 1 tablespoon lemon juice, 1/2 teaspoon dried oregano, 1/4 teaspoon salt, and 1/4 teaspoon black pepper.
- Spoon the tomato-spinach-mushroom mixture evenly over the salmon fillets.
- Bake for 20-25 minutes, or until the salmon is cooked through and flakes easily with a fork. Internal temperature should reach 145°F (63°C).
Nutrition Information (Approximate per serving)
Sodium
3 g
Sugar
4g
Fat
2g
Carbs
0g
