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| Dale's Summertime Salmon |
"I made this for my husband's diet and he loved it. The lemon, capers, and pineapple complement the flaky salmon. Serve with a light salad for a great spring or summer meal. I served this with the Israeli Salad from this site. Great combo."
Ingredients :
- 1 (1 pound) fillet salmon
- 1 (6 ounce) can pineapple chunks with juice
- 1 cup chopped kale
- 1/2 onion, sliced
- 1 tablespoon capers
- 1 tablespoon olive oil
- lemon, juiced
- 1 pinch salt and ground black pepper to taste
Instructions :
| Prep : 15M | Cook : 4M | Ready in : 40M |
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- Preheat an oven to 375 degrees F (190 degrees C).
- Place the salmon fillet in a baking dish; top with the pineapple with juice, kale, onions, and capers. Drizzle the olive oil and lemon juice over the salmon. Season with the salt and black pepper. Cover the baking dish with aluminum foil.
- Bake in the preheated oven until the salmon flakes easily with a fork, about 25 minutes.
Notes :
- Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
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