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Nutrition Facts
Serving Size 1 (326g) Recipe makes 4 servings
Calories 262
Calories from Fat 87		(33%)
Amount Per Serving		%DV
	Total Fat 9.7g	14%
	Saturated Fat 1.7g	8%
	Monounsaturated Fat 4.1g
	Polyunsaturated Fat 2.7g
	Trans Fat 0.0g
Cholesterol 91mg		30%
Sodium 265mg		11%
Potassium 644mg		18%
Total Carbohydrate 6.6g		2%
	Dietary Fiber 0.2g	0%
	Sugars 2.7g
Protein 35.7g		71%
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South Beach Salmon With Creamy Lemon Sauce

Recipe #109817 | 40 min | 10 min prep | add private note

⁽¹⁸⁾ RATE IT NOW Print Recipe

By: BakinBaby
Jan 28, 2005

I found this in the "South Beach Diet Book".. even if you're not dieting... it's great. Just substitute real sour cream for the fat-free for a to die for experience. It's quick, simple and uses on hand ingredients.

SERVES 4 (change servings and units)

Ingredients

1 tablespoon olive oil
1 garlic clove, minced
1/4 cup lemon juice
2 tablespoons capers
1 teaspoon lemon-pepper seasoning
1/2 cup fat free sour cream
1 1/2 lbs salmon fillets

Directions

1
Preheat the oven to 350°F.
2
Coat a baking sheet with cooking spray.
3
Heat the oil in a small saucepan over medium heat.
4
Add the garlic and cook for one minute.
5
Reduce heat to low; stir in the lemon juice, capers and lemon-pepper seasoning and cook for 5 minutes.
6
Add the sour cream and cook for 5 minutes or until heated though.
7
Meanwhile, place the salmon on the prepared baking sheet.
8
Bake for 20 minutes or until the fish is just opaque.
9
Serve with the sauce.

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Featured Reviews for This Recipe

From: Chef #512461

On Aug 17, 2009

0 people found this review helpful

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From: grneyedmustang

On Jul 20, 2009

This was good! I seasoned the fish with 1 TBSP garlic powder, 1 TBSP onion powder, 1 teaspoon salt, 1/2 teaspoon black pepper, and 1 teaspoon dill before broiling. I'll definitely make this one again. Thanks for the great recipe!

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From: sugarpea

On Feb 5, 2005

Simple and delicious. I was a bit confused by the title of "broiled" salmon and the instruction ot "bake" the salmon so I just prepared it our favorite way, grilled, and then poured the sauce over. I used labaneh (yogurt cheese) rather than fat free sour cream as that's what I had on hand. If you're avoiding salt, this isn't the recipe for you as the lemon-pepper has a lot of it and the capers are also salty. I made a full recipe of sauce for 12 oz of fish. This is great, SewADoll.

2 people found this review helpful

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From: Caty

On Jan 15, 2009

Fabulous with Asparagus!!

1 person found this review helpful

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Read all 18 reviews