Monday, May 2nd 2016, 10:11 am
4 – 6 oz. skinless salmon filets (24 oz.)
Kosher salt and freshly ground black pepper
¼ cup Panera Raspberry Dressing
1 tablespoon Chipotle peppers in adobe, minced
2 teaspoons ground cumin
1/4 cup scallions, sliced diagonally
1 lime, cut into wedges
Preheat oven to 425 degrees. Line a baking sheet with foil and spray with cooking spray. Spread salmon on foil and season with salt and pepper. In a small bowl, stir together the raspberry dressing, minced Chipotle and cumin. Spoon over salmon. Bake 10-12 minutes. Sprinkle with scallions and serve with wedge of lime and Southwest Black Bean Salad.
Serves 4
Calories per serving 266
20 minutes to prepare
May 2nd, 2016
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