From the American Institute for Cancer Research, www.aicr.org
20 minutes prep time| Serves 4
1 6 oz jar marinated artichoke hearts, drained and chopped
1/2 c minced red onion
1/2 c minced celery
4 4 oz wild Alaskan salmon fillets, skin removed
Salt and freshly ground black pepper, to taste
2 Tbsp reduced-fat sour cream
1/2 Tbsp Dijon mustard
11/2 Tbsp dried parsley
Preheat oven to 400°. In medium bowl, mix together artichoke hearts, red onion, and celery. Set aside.
Place salmon fillets on 4 individual sheets of parchment paper. Sprinkle each fillet with salt and pepper.
In small bowl, mix sour cream with mustard. Spread equal amounts on top of each fillet. Top with equal amounts of artichoke mixture. Sprinkle each fillet with equal amounts of parsley.
Fold edges of parchment paper to create packets. Place fish packets on cookie sheet. Bake for 12 to 15 minutes or until cooked through. Serve.
Per serving: 230 Calories, 25 g Protein, 8 g Carbohydrates, 2 g Fiber, 11 g Total fat (2 g sat, 3 g mono, 3 g poly), 258 mg Sodium, Vitamin B12, Molybdenum, Selenium, Vitamin B3, B6, Vitamin B1 (thiamine), B2 (riboflavin), Pantothenic acid, Copper, Phosphorus, Biotin, C, Magnesium, Potassium, Zinc