Serves: 2
Total Calories: 600

1 medium onion, cut into 1/8-inch slices
1 fresh red bell pepper, cleaned and cut in 1/8-inch slices
2 tablespoons butter
1 pound salmon fillet, with skin removed
1 cup minced fresh dill (no stems)
2 slices of lemons, 1/4-inch thick
1 teaspoon chopped garlic
4 - 6 ounces Italian salad dressing

Sauté onion and red pepper slices in butter over medium heat until they soften. Cover the bottom of a small baking dish evenly with the sautéed vegetables. Place salmon, skinned-side-down, on top of the vegetables. Completely blanket with fresh dill. Place lemon slices side by side on top of dill and salmon. Sprinkle with garlic. Pour Italian dressing over dish until lightly saturated (like mist on grass). Bake at 350° for 30 minutes. Serve hot. Any leftover salmon can be served cold sprinkled over a fresh garden salad the next day.

Nutritional Facts:

Serves: 2
Total Calories: 600
Calories from Fat: 313

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