2 tablespoons fresh dill, finely chopped
4 green onions, finely chopped and divided
1 lemon, for juice
1/2 cup reduced-fat mayonnaise
1/4 cup dill pickle relish
1 1/2 teaspoons Greek seasoning, divided
4 fresh salmon fillets (skin removed), 1 1/2 lb
1 cup instant potato flakes
2 tablespoons unsalted butter, melted
4 tablespoons horseradish sauce
Nonstick aluminum foil
- Preheat oven to 450°F. Chop dill and green onions (4 tablespoons); juice lemon (1 tablespoon). Combine in small bowl: mayonnaise, relish, 1/2 teaspoon seasoning, lemon juice, dill, and 2 tablespoons green onions. Season salmon with remaining 1 teaspoon seasoning (wash hands).
- Combine potato flakes, melted butter, and remaining 2 tablespoons green onions. Coat the top of each fillet with 1 tablespoon horseradish sauce, then press 1/4 cup potato mixture into sauce to adhere to each fillet.
- Line baking sheet with foil; bake fish 10–12 minutes or until topping has browned. Serve fish with sauce.
Always check fish for bones and cook to an internal temperature of 145°F.
Amount per 1/4 recipe serving: Calories 480, Total Fat 26.00g, Sat Fat 6.00g, Trans Fat 0.00g, Chol 125mg, Sodium 940mg, Total Carb 17g, Fiber 1.00g, Sugars 4g, Protein 40g, Calc 6%, Vit A 0%, Vit C 0%, Iron 10%