Parsley Baked Salmon Fillet (dairy)
serves 8

2 cups seasoned croutons
1/2 cup parsley sprigs
2 tablespoons grated parmesan cheese
1 tablespoon grated lemon rind
2 tablespoons olive oil
salt and pepper to taste
2 1/2 pound salmon fillet, skin removed
olive oil to spray

Preheat oven to 375F. Spray a large baking dish with non-stick cooking spray.

In the food processor, coarsely chop the croutons. Add the parsley sprigs and pulse to chop parsley finely. Transfer to a bowl. Mix in the lemon rind and olive oil. Season to taste with salt and pepper. Place the salmon fillet in prepared baking dish. Spread the parsley-crouton mixture over to cover. Press in with your hands or back of a spoon.

Spray or lightly drizzle with olive oil. Bake in preheated oven for 45 –60 minutes or until flakes are opaque when separated with the point of a knife. May be served at room temperature or chilled.

approx. nutrients per serving: calories – 274 protein – 24g carbohydrates – 5g

fat – 17g cholesterol – 68mg sodium – 189mg