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    You are in: Home / Recipes / Shallot Rosemary Salmon #RSC Recipe
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    Shallot Rosemary Salmon #RSC

    Total Time:

    Prep Time:

    Cook Time:

    35 mins

    10 mins

    25 mins

    lmtkitchen's Note:

    Ready, Set, Cook! Reynolds Wrap Contest Entry. I make this recipe in my adult/child cooking class that I teach at my local community center. Kids as well as the adults gobble it up. It’s a great weeknight dinner (you can prepare ahead, seal then bake when you get home from work) and also is fancy enough for entertaining.

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    Serves: 4



    Units: US | Metric


    1. 1
      Preheat oven to 425°F Place large sheet of Reynolds’s aluminum foil on baking sheet. Spray foil with vegetable oil spray. Mix shallots, peppers, olives, almonds and rosemary in a bowl. Place salmon on foil and sprinkle with lemon juice and then sprinkle with seasoned-salt. Spread shallot mixture over salmon. Dot with butter. Fold up foil edges to enclose salmon; seal.
    2. 2
      Bake salmon for 25 minutes. Let rest for 5 minutes and then transfer salmon to serving platter. Spoon any juices over salmon and serve.

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    Nutritional Facts for Shallot Rosemary Salmon #RSC

    Serving Size: 1 (241 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 329.9
    Calories from Fat 161
    Total Fat 17.9 g
    Saturated Fat 5.4 g
    Cholesterol 93.7 mg
    Sodium 311.0 mg
    Total Carbohydrate 4.3 g
    Dietary Fiber 1.3 g
    Sugars 0.8 g
    Protein 36.9 g

    The following items or measurements are not included:

    seasoning salt

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