Dinner

Foil-Baked Salmon and Vegetables is for Dinner.

Foil-Baked Salmon and Vegetables takes 15 minutes to prepare.

Foil-Baked Salmon and Vegetables takes 20 minutes to cook.

Foil-Baked Salmon and Vegetables makes 6 servings.

The ingredients for Foil-Baked Salmon and Vegetables are:

- 6, 6oz salmon fillets
- 2 cups chopped mushrooms
- 2 cups mixed thinly sliced carrots, celery, and red pepper
- 1 shallot, sliced
- juice of half a lemon
- 1, 14 oz can condensed Reduced Fat Cambell's Cream of Celery Soup
- lemon slices (if desired)
- 6 tbsp dried or fresh dill
- salt and pepper to taste

Here is how you make Foil-Baked Salmon and Vegetables:

Preheat oven to 425F.Mix lemon juice with condensed Cream of Celery soup. Combine well and set aside.On six squares of tin foil, divide vegetable mixture evenly. Place one salmon fillet on each bed of vegetables, and salt and pepper each fillet. Spoon three or four tablespoons of soup/lemon juice mixture on each piece of salmon, and top with dill and lemon slices if desired. Wrap the fish into foil packets, placing them seam-side-up onto a baking sheet. Bake for 20-25 minutes, ensuring not to over-bake.Makes six servings.Number of Servings: 6Recipe submitted by SparkPeople user OMGITSJO.

The nutritional information for Foil-Baked Salmon and Vegetables is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 367.7

• Total Fat: 15.0 g
• Cholesterol: 122.8 mg
• Sodium: 295.3 mg
• Total Carbs: 11.3 g
• Dietary Fiber: 1.9 g
• Protein: 45.2 g