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Baked Salmon with Tomatoes-Mayo Clinic Health System

Baked Salmon with Tomatoes, Spinach & Mushrooms


Prep: 10 min

Total: 35 min

Servings:  4 servings


What You Need:

4          skin-on salmon fillets (1 lb.)

2          cups chopped fresh spinach leaves

1          cup sliced fresh mushrooms

1          tomato, chopped

1/3       cup KRAFT Sun Dried Tomato Vinaigrette Dressing



Skin on salmon filets

Fresh spinach

Fresh mushrooms

Fresh tomato

Kraft sun dried tomato vinaigrette dressing


Make Baked Salmon with Tomatoes, Spinach & Mushrooms:

HEAT oven to 375°F.

PLACE fish fillets, skin-sides down, in 13x9-inch baking dish sprayed with cooking spray.

COMBINE remaining ingredients; spoon over fish.

BAKE 20 to 25 min. or until fish flakes easily with fork.


Kraft Kitchen Tips:

Substitute: Prepare using red snapper or orange roughy fillets.

Serving Suggestion: Serve with hot cooked rice to round out the meal.



Calories: 210

Total fat: 11 g

Saturated fat: 2 g

Cholesterol: 55 mg

Sodium: 290 mg

Carbohydrate: 5 g

Dietary fiber: 1 g

Sugars: 3 g

Protein: 23 g

Vitamin A: 40 %DV

Vitamin C: 8 %DV

Calcium: 4 %DV

Iron: 6 %DV


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