A nutty-tasting wild rice pilaf completes this healthy dinner, which comes together in just 30 minutes.
Ingredients
5skinless salmon fillets, fresh or frozen(1 1/4lbs.)
Preheat oven to 425 degrees F. Line a 15-by-10-inch baking pan with parchment paper.
Place the salmon in the prepared pan.
Whisk vinegar and honey in a small bowl; drizzle half of the mixture over the salmon.
Sprinkle with salt and pepper.
Roast the salmon until the thickest part flakes easily, about 15 minutes.
Drizzle with the remaining vinegar mixture.
Coat a 10-inch nonstick skillet with cooking spray; heat over medium heat.
Add bell pepper and jalapeno; cook, stirring frequently, just until tender, 3 to 5 minutes.
Stir in scallion greens.
Top 4 of the salmon fillets with the pepper mixture and parsley.
(Refrigerate the remaining salmon for another use, see Note.)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
