Chicago Hot Dog-Style Salmon

1. Preheat oven to 400 degrees F (200 degrees C).

2. Spray four 6x6-inch pieces of aluminum foil with cooking spray. Place salmon fillets on top.

3. Drizzle lemon juice over salmon fillets; sprinkle 1/2 teaspoon of dill weed over each one. Spread 1 tablespoon mustard onto each salmon fillet; top with dill pickle and onion. Wrap aluminum foil around salmon, sealing the edges. Place packets onto a baking sheet.

4. Bake in preheated oven until fish flakes easily with a fork, about 15 minutes.

5. Place packets in shallow bowls; open with heatproof gloves. Top with diced tomatoes and sport peppers; season with celery seed.

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Nutrient	Quantity
Total fats	116.3096 g
Protein	363.9791 g
Carbohydrates	22.7825 g
Energy	2679.9882 kCal
Fatty acids, total saturated 18:3 undifferentiated	5.5483 g
Water	1780.7806 g
Aspartic acid	37.3226 g
Calcium, Ca	413.0868 mg
Lutein + zeaxanthin	353.7582 g
Fiber, total dietary	6.7523 g
Carotene, beta	1146.9262 g
Niacin	144.2493 mg
Fatty acids, total saturated 18:4	1.5051 g
Vitamin A, RAE	329.055 g
Arginine	21.7629 g
Riboflavin	7.1099 mg
Tocopherol, beta	0.0223 mg
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.0001 g
Fatty acids, total saturated 20:1	4.0437 g
Glutamic acid	55.3593 g
Sodium, Na	2996.7768 mg
Fatty acids, total saturated 16:1 undifferentiated	4.5537 g
Total lipid (fat)	116.3096 g
Manganese, Mn	0.8203 mg
Fructose	5.5914 g
Proline	12.8114 g
Fatty acids, total saturated 16:0	11.7081 g
Fatty acids, total polyunsaturated 18:2 n-6 c,c	0.0002 g
Sucrose	0.7975 g
Choline, total	29.0918 mg
Sugars, total	12.1881 g
Serine	14.794 g
Fatty acids, total saturated 10:0	0.0003 g
Fatty acids, total saturated 18:0	3.8871 g
Fatty acids, total saturated 20:4 undifferentiated	4.8416 g
Vitamin B-6	15.2036 mg
Selenium, Se	662.2695 g
Ash	54.0825 g
Fatty acids, total saturated 18:1 undifferentiated	24.5922 g
Pantothenic acid	31.017 mg
Phenylalanine	14.1798 g
Copper, Cu	4.7726 mg
Betaine	0.3034 mg
Thiamin	4.3396 mg
Retinol	217.6005 g
Methionine	10.6728 g
Iron, Fe	16.0052 mg
Carbohydrate, by difference	22.7825 g
Phosphorus, P	3747.0346 mg
Folate, total	524.453 g
Tocopherol, gamma	0.2681 mg
Fatty acids, total saturated 20:5 n-3 (EPA)	5.8208 g
Fatty acids, total saturated 22:1 undifferentiated	5.0592 g
Lycopene	5747.7811 g
Alanine	21.8946 g
Cholesterol	997.3356 mg
Valine	18.6439 g
Fatty acids, total saturated 18:2 undifferentiated	3.4489 g
Glycine	17.3854 g
Carotene, alpha	260.7222 g
Glucose (dextrose)	5.785 g
Fatty acids, total saturated 14:0	2.4956 g
Zinc, Zn	12.3952 mg
Isoleucine	16.6773 g
Fatty acids, total saturated 12:0	0.0081 g
Fatty acids, total polyunsaturated	46.5697 g
Leucine	29.3957 g
Tocotrienol, alpha	0.0543 mg
Vitamin A, IU	2953.9567 IU
Fatty acids, total saturated 22:5 n-3 (DPA)	5.2043 g
Folate, DFE	524.453 g
Tryptophan	4.0638 g
Vitamin C, total ascorbic acid	43.5412 mg
Phytosterols	65.4372 mg
Fatty acids, total polyunsaturated 18:1 c	0.0001 g
Tyrosine	12.2193 g
Vitamin B-12	57.6641 g
Vitamin K (phylloquinone)	64.6777 g
Fatty acids, total saturated	18.0989 g
Histidine	10.657 g
Fatty acids, total monounsaturated	38.2308 g
Threonine	15.8993 g
Folate, food	524.453 g
Cryptoxanthin, beta	81.0508 g
Vitamin E (alpha-tocopherol)	1.3052 mg
Fatty acids, total saturated 22:6 n-3 (DHA)	20.2187 g
Magnesium, Mg	577.6208 mg
Lysine	33.2016 g
Potassium, K	9851.5296 mg
Cystine	3.8966 g
Fluoride, F	87.2879 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Lemon	0.25	0.2796	0.0877	0.003
Tomato	1	40.2099	8.6898	0.4468
dijon mustard	0.25 cup	0	0	0
white onion	0.5	32	7.472	0.08
cooking spray	0	0	0	0
celery seed	1 dash	0	0	0
dill weed	2 teaspoons	0.1595	0.026	0.0042
salmon fillet	4	2574.9392	0	114.9656
dill pickle	2	32.4	6.507	0.81
sport pepper	4	0	0	0