Entrée

Easy Salmon Supper

average rating

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prep time

15 min

total time

45 min

makes

4 servings, 1/4 recipe (371 g) each

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kraft

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What You Need

5 carrots (1 lb./450 g), thinly sliced

1/4 cup Kraft Roasted Red Pepper with Parmesan Dressing, divided

4 salmon fillets (1 lb./450 g)

1 can (19 fl oz/540 mL) diced tomatoes, drained

1-1/2 cups instant white rice, uncooked

Make It

HEAT oven to 375°F.

TOSS carrots with 2 Tbsp. dressing in 13x9-inch baking dish; spread evenly onto bottom of dish. Bake 15 min. Stir carrots; top with fish.

COMBINE tomatoes and remaining dressing; spoon over fish. Bake 15 min. or until fish flakes easily with fork. Meanwhile, prepare rice as directed on package.

SERVE fish and carrots over rice; top with tomato mixture.

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rating

Very good, quick and heathly will be making again for a quick weeknight meal.
posted by preciousrock | on 2/3/2012

rating

I made this last night - it was SO delicious and so easy to make! I served it with steamed brown rice and fresh green beans from my garden!
posted by glendamargaret57 | on 10/20/2010

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This was easy to make and tasted very good. I used diced fresh tomatoes instead of canned tomatoes and added thinly sliced potatoes in with the carrots and omitted the rice. I also adjusted the amounts for dinner for one. This is a definate keeper.
posted by nic1 | on 4/25/2010

rating

It really is an easy way to add to a simple, tasty salmon supper.
posted by LyndseyB | on 4/26/2009

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I needed a healthy and yet quick recipe for dinner. This was great and it was my first time cooking salmon, that was not on the barbecue.
posted by swoodhead | on 7/3/2008

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Very good. Extremely easy. Used a little more dressing than called for and a little less tomatoes. Something different to do with salmon.
posted by lesleychapman | on 12/3/2007

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This recipe lives up to it's name it's super easy, healthy and delicious!
posted by lailapops | on 11/14/2007

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the most yummyest ting i have ever tryed!!!! it tasted like heaven i already made it 9 time in two months.
posted by nooddle | on 11/12/2006