Copper River Salmon Bake

Makes 4 Servings


  • 1 can (15 ounces) Bartlett pear halves, in juice or extra light syrup
  • 4 salmon fillets (about 1 pound)
  • 2 tablespoons lemon juice, divided
  • 1/2 teaspoon dried dill weed, divided
  • 1/4 cup chopped red bell pepper
  • 1/4 pound mushrooms, sliced
  • 1 cup thinly sliced green onion
  • 1 garlic clove, minced
  • 1/4 teaspoon each nutmeg and grated lemon peel
  • Freshly ground black pepper, as desired
  • 4 cups chopped, fresh spinach leaves (approx. 1 large bunch)
  • 1/4 cup flour
  • 1/4 cup low-fat 2% milk
  • 2 teaspoons Dijon-style mustard

    Drain pears, reserving all liquid. Place salmon fillets in 7 x 11-inch baking dish. Sprinkle with 1 tablespoon lemon juice, 1/4 teaspoon dill and bell pepper. Fold fillets in half; cover dish with foil. Bake at 350°F for 10 minutes. Meanwhile, in large saucepan, combine pear liquid, mushrooms, green onion, garlic, nutmeg, lemon peel, pepper and remaining dill. Bring mixture to a boil; stir in spinach. Cook 3 to 4 minutes, until spinach is limp. In small bowl, whisk flour into milk until blended; stir into spinach mixture. Cook, stirring constantly, until thickened. Blend in remaining lemon juice and mustard; remove from heat and keep warm. Slice pear halves into fans; place on top of fillets. Return to oven, for 2 to 3 minutes, until pears are heated through. To serve, spoon creamed spinach onto serving platter. Top with fillets and pears.

    NUTRITION (Per Serving)
    Calories: 318
    Protein: 29g
    Carbohydrate: 28g
    Fiber: 5g
    Fat: 11g
    Sodium: 148mg
    Cholesterol: 72mg