Shallot Rosemary Salmon #Rsc

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. 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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Nutrient	Quantity
Total fats	112.1883 g
Protein	141.365 g
Carbohydrates	15.9812 g
Energy	1652.7642 kCal
Fatty acids, total saturated 18:3 undifferentiated	2.1241 g
Water	513.8505 g
Aspartic acid	14.4125 g
Calcium, Ca	228.7042 mg
Lutein + zeaxanthin	5.4875 g
Fiber, total dietary	4.3555 g
Carotene, beta	1.3525 g
Niacin	55.335 mg
Fatty acids, total saturated 18:4	0.5644 g
Vitamin A, RAE	84.9822 g
Arginine	8.9389 g
Riboflavin	2.7499 mg
Fatty acids, total polyunsaturated 15:0	0.0002 g
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.0014 g
Fatty acids, total saturated 20:1	1.5373 g
Glutamic acid	21.5461 g
Sodium, Na	326.7952 mg
Fatty acids, total saturated 16:1 undifferentiated	2.0781 g
Total lipid (fat)	112.1883 g
Manganese, Mn	0.6808 mg
Fructose	0.1678 g
Proline	5.0858 g
Fatty acids, total saturated 16:0	9.1682 g
Fatty acids, total polyunsaturated 18:2 n-6 c,c	0.0018 g
Sucrose	0.0656 g
Choline, total	5.5157 mg
Sugars, total	3.5323 g
Serine	5.8399 g
Fatty acids, total saturated 10:0	0.0033 g
Fatty acids, total saturated 18:0	2.9787 g
Fatty acids, total saturated 20:4 undifferentiated	1.8156 g
Vitamin B-6	5.7578 mg
Selenium, Se	248.6958 g
Ash	19.164 g
Fatty acids, total saturated 18:1 undifferentiated	52.4025 g
Pantothenic acid	11.6731 mg
Phenylalanine	5.5885 g
Copper, Cu	2.2281 mg
Thiamin	1.95 mg
Retinol	81.6002 g
Methionine	4.1796 g
Iron, Fe	6.7982 mg
Carbohydrate, by difference	15.9812 g
Phosphorus, P	1611.9451 mg
Folate, total	217.9034 g
Fatty acids, total saturated 20:5 n-3 (EPA)	2.1828 g
Fatty acids, total saturated 22:1 undifferentiated	1.8972 g
Alanine	8.4874 g
Cholesterol	374.0008 mg
Valine	7.2949 g
Fatty acids, total saturated 18:2 undifferentiated	16.873 g
Glycine	6.8919 g
Glucose (dextrose)	0.151 g
Fatty acids, total saturated 14:0	0.97 g
Zinc, Zn	5.9274 mg
Isoleucine	6.4897 g
Fatty acids, total saturated 12:0	0.0004 g
Fatty acids, total polyunsaturated	33.094 g
Fatty acids, total saturated 14:1	0.0003 g
Leucine	11.4414 g
Vitamin A, IU	344.3236 IU
Fatty acids, total saturated 22:5 n-3 (DPA)	1.9516 g
Folate, DFE	217.9034 g
Tryptophan	1.6387 g
Vitamin C, total ascorbic acid	9.4724 mg
Phytosterols	147.718 mg
Fatty acids, total polyunsaturated 18:1 c	0.0006 g
Tyrosine	4.8103 g
Vitamin B-12	21.624 g
Vitamin K (phylloquinone)	4.135 g
Fatty acids, total saturated	13.2175 g
Histidine	4.1467 g
Fatty acids, total monounsaturated	57.8602 g
Threonine	6.1792 g
Folate, food	217.9034 g
Cryptoxanthin, beta	0.61 g
Vitamin E (alpha-tocopherol)	21.4029 mg
Fatty acids, total saturated 22:6 n-3 (DHA)	7.582 g
Magnesium, Mg	236.8624 mg
Lysine	12.6133 g
Potassium, K	3616.8711 mg
Cystine	1.557 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Butter	2 tablespoons	171	7.857	14.4
Lemon juice	1 tablespoon	3.355	1.0523	0.0366
Rosemary	1 tablespoon	2.227	0.3519	0.0996
Red bell pepper	0.25 cup	0	0	0
Almond	0.25 cup	481.78	0	54.5
shallot	0.25 cup	28.8	6.72	0.04
green olive	0.25 cup	0	0	0
salmon fillet	1.5 1/2	965.6022	0	43.1121
seasoning salt	1 teaspoon	0	0	0
reynolds wrap foil	0	0	0	0
nonstick vegetable oil cooking spray	0	0	0	0