Wednesday, January 27, 2010

Lemon Pepper Salmon

Brandon and I made our bi-weekly run to Whole Foods yesterday and the first yummy dish we made was:

Lemon Pepper Salmon, Sauteed Green Beans, and Wild Rice Stuffed Bell Peppers
served with a salad.

and since i am on a low cal-diet for my 30 to 30 - i omitted using olive oil on my fish and it was still just as - if not more delicious - so cut the evoo out and save on fat and calories. :)

start wild rice (i use chicken broth instead of water and the only time i use evoo -and i used my homemade basil olive oil)
preheat oven to 450 degrees
meduim coat the salmon fillet with lemon pepper seasoning, add a little fresh ground black pepper and a little garlic pepper or garlic salt. top with sliced lemon.

i put the fresh bell pepper cut in half in the same pan separated by a foil speed bump. :)
place in oven
after 15 minutes - remove bell peppers - they shoudl be slightly soft, but still pretty fresh.
place salmon on lower rack and turn oven to low broil and cook for another 5 minutes
remove from oven

place cut green beans in pan - i used about 1/4 cup chicken broth(not evoo or butter), garlic pepper, and pepper and salt for seasoning and "sauteed steamed" the green beans until slightly soft, but still crisp.

spoon rice into each bell pepper half. i also used a small bell pepper since i am watching my portions and i tend to overeat on rice - so this was a perfect way to portion control. top with fresh cilantro.
plate up and enjoy!