ALASKA SALMON POTATO STACK
Prep Time: 10 Cook Time: 25
Servings: 4
HEAT oven to 400F.
LINE 9x12-inch pan with aluminum foil and coat with nonstick cooking spray.
RINSE any ice glaze from frozen Alaska Salmon under cold water; pat dry with paper towel. Place salmon portions on pan, spacing evenly. Squeeze lemon over salmon; sprinkle with lemon pepper.
COMBINE hash browns, soup, 1/2 cup cheese, garlic salt, onion, and dill weed; blend thoroughly.
TOP each salmon portion with 1/4 of potato mixture.
SPRINKLE remaining cheese over potatoes.
BAKE 20 to 25 minutes for frozen salmon OR 15 to 20 minutes for fresh/thawed fish. Cook just until fish is opaque throughout.
Nutrients per serving: 371 calories, 15g total fat, 6g saturated fat, 36% calories from fat, 129mg cholesterol, 37g protein, 22g carbohydrate, 2g fiber, 487mg sodium, 217mg calcium and 1.1g omega-3 fatty acids.
LINE 9x12-inch pan with aluminum foil and coat with nonstick cooking spray.
RINSE any ice glaze from frozen Alaska Salmon under cold water; pat dry with paper towel. Place salmon portions on pan, spacing evenly. Squeeze lemon over salmon; sprinkle with lemon pepper.
COMBINE hash browns, soup, 1/2 cup cheese, garlic salt, onion, and dill weed; blend thoroughly.
TOP each salmon portion with 1/4 of potato mixture.
SPRINKLE remaining cheese over potatoes.
BAKE 20 to 25 minutes for frozen salmon OR 15 to 20 minutes for fresh/thawed fish. Cook just until fish is opaque throughout.
Nutrients per serving: 371 calories, 15g total fat, 6g saturated fat, 36% calories from fat, 129mg cholesterol, 37g protein, 22g carbohydrate, 2g fiber, 487mg sodium, 217mg calcium and 1.1g omega-3 fatty acids.
4 Alaska Salmon steaks or fillets (4 to 6 oz. each)
1/2 lemon
1 teaspoon lemon pepper seasoning
2 cups frozen (thawed) shredded hash browns or fresh shredded potato
1/2 cup condensed cream of broccoli or cream of mushroom soup, undiluted
3/4 cup shredded Cheddar cheese, divided
1/2 teaspoon garlic salt
1/2 teaspoon dried minced onion
1/2 teaspoon dried dill weed
1/2 lemon
1 teaspoon lemon pepper seasoning
2 cups frozen (thawed) shredded hash browns or fresh shredded potato
1/2 cup condensed cream of broccoli or cream of mushroom soup, undiluted
3/4 cup shredded Cheddar cheese, divided
1/2 teaspoon garlic salt
1/2 teaspoon dried minced onion
1/2 teaspoon dried dill weed