Baked Salmon with Lemon Dill Cream Sauce and Vegetable Quinoa - Front Porch Pantry

Baked Salmon with Lemon Dill Cream Sauce and Vegetable Quinoa

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This mediterranean inspired salmon dish is a healthy,  a fresh, healthy, and delicious recipe. Our salmon is seasoned and baked tender, served with healthy vegetable quinoa pilaf, gold over a bed of spinach served with our delicious lemon dill cream sauce 

 

Trays are oven and microwave friendly. 

Microwave: Remove sleeve, lift the corner of film, place on microwave plate, microwave for 2 minutes or until hot, cut film away from corner edge with knife, and remove. Let stand for 2 minutes. Based on a 1100 watt microwave oven. DO NOT LIFT TRAY, LIFT ON MICROWAVABLE PLATE.

Oven: Remove sleeve, cut film away from corner edge with knife, and remove. Place on oven sheet pan. Heat on 350°F degrees for 20 - 25 minutes until hot. Heat to 165°F degrees (Internal Temperature). Remove tray on pan DO NOT ATTEMPT TO LIFT TRAY BY ITSELF. LIFT TRAY ON MICROWAVABLE PLATE OR OVEN SAFE PAN. USE HOT PADS TO REMOVE.

Grilled Salmon, Vegetables, Quinoa, Rice, Gold Bell Pepper, Red Bell Pepper, Parsley, Olive Oil, Garlic Salt, Lemon Juice, Dill, Hhorseradish, Mayonnaise, Sour Cream, Greek Yogurt (milk, active bacterial cultures, cucumber), canola oil, salt, garlic

 

Notes: At Front Porch Pantry we strive to deliver generous portions. Actual serving size may contain up to 2 servings per container. Nutritional information may exclude sauces, dressings, marinades and brines.

Food Allergy Notice: Though best practices are used when preparing meals, our kitchen environment does contain nuts and gluten so we cannot guarantee the complete absence of allergens.

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