Salmon Bake

This recipe takes little preparation, but produces a filling and flavorful dish that is sure to please.  Low in fat and high in protein (over 50% DV), this dish is healthy without tasting healthy.  I squeezed a lemon wedge over the top for a little extra flavor.  Makes four servings.

Ingredients:

• 4 Medium Yukon Gold Potatoes, Sliced into Small Wedges
• 2 Tsp. Light Olive Oil
• 2 Tbsp. Chopped Fresh Dish
• 1 Clove Garlic, Minced
• Salt and Pepper to Taste
• 4 Salmon Fillets, Approx. 4 oz. Each
• 2 Tbsp. Capers, Drained
• 4 Lemon Wedges

Directions:

• Preheat oven to 425°.
• In large bowl, toss potato wedges, 1 tsp. olive oil, 1 tbsp. dill, garlic, salt and pepper until potatoes are well-coated.
• Spread potatoes in even layer in greased 9 x 13 baking dish.
• Bake for 22 - 24 minutes or until potatoes start to brown.
• Meanwhile, rub both sides of fillets with remaining 1 tsp. olive oil, 1 tbsp. dill, and salt and pepper.
• Remove dish from oven after potatoes have browned.
• Add fillets on top of potatoes.
• Sprinkle 2 tbsp. capers over entire dish.
• Return to oven for another 12 - 14 minutes or until salmon flakes easily.
• Serve with lemon wedge.