xiaoxl/recipe_data huggingface dataset:
Homemade Chicken Cheese Enchiladas


Ingredients:
monterey jack cheese, cheddar cheese, green chilies, flour tortillas, butter, flour, chicken broth, cumin, garlic powder

Directions:
Cook your chicken with your favorite seasonings, even if just salt and pepper. I personally like to add garlic salt to mine.
In a medium bowl, mix chicken, monterey jack cheese and one can of green chilies together.
Put equal portions of the mixture onto each tortillas using a big spoon, line them up enclosed side face down in a 9x13 dish.
Melt butter in a saucepan, then add flour and stir until it is smoothened. Pour in the broth and when it s boiling, continue to stir until the sauce is thick. Add in the cumin, garlic powder and the last can of green chilies, stir to mix.
Pour all over the tortillas and top with cheddar cheese, and now you've got yourself enchiladas!
Bake for about 15 minutes in a 375°F oven.
Herbal Christmas Tea


Ingredients:
ground ginger, ground cinnamon, whole cloves, honey, water

Directions:
Boil water. Add ginger, cinnamon and cloves.
When boiling, take pot off the burner and let it steep for 5-10 minutes, or until desired strength.
Add honey.
Lemony Glazed Pineapple Upside Down Gingerbread


Ingredients:
all-purpose flour, quick oats, baking powder, baking soda, cinnamon, ginger, allspice, margarine, brown sugar, egg, molasses, skim milk, apple, brown sugar, margarine, lemon juice, lemon juice, golden raisin, pineapple rings

Directions:
Spray an 8” round baking dish with cooking spray.  In a small saucepan or in a microwave safe bowl, combine the brown sugar and margarine.  Heat on low heat (or in the microwave on med/low power for 30 seconds at a time] just until the margarine melts and the sugar starts to dissolve.  Add the lemon juice. Pour into the bottom of the prepared 8” dish.
Place pineapple slices on top of the brown sugar mixture in a decorative manner.  You may cut a pineapple slice in 4 to fill in the smaller places.  Fill the middle holes of the pineapple slices with raisins.  Sprinkle the rest of the raisins over the pineapple.  Set dish aside.
In a medium bowl combine flour, oats, baking powder, baking soda, cinnamon, ginger, and allspice.  Set aside.
In a larger bowl, beat together margarine and brown sugar. Whisk in the egg, molasses and milk.
Add the bowl of dry ingredients to the wet ingredients, stirring just until mixed.  Fold in the grated apple.
Bake at 350°F for 40-45 minutes or until a toothpick inserted in the center of the cake comes out clean.  As soon as the cake is out of the oven, place a serving plate over the cake and turn the cake over. Remove the dish.  If any pineapple pieces stick to the dish, gently place them back in their place.
Easy Mushroom Rice
Category: side-dish
By Karen

Scrumptious mushroom rice! Simple as can be!

Ingredients:
1 cup uncooked long-grain rice
1 (10.5 ounce) can condensed French onion soup
1 (10.5 ounce) can beef broth
1 (4 ounce) can sliced mushrooms, drained
¼ cup butter

Directions:
Preheat oven to 350 degrees F (175 degrees C). Combine rice, onion soup, beef broth, mushrooms and butter in an 8x8 inch casserole dish. Cover, and bake in the preheated oven for 60 minutes.

Prep time: 5 mins
Cook time: 1 hr
Total time: 1 hr 5 mins
Yields: 4 servings

Calories: 336.3
Fat: 13 g
Saturated fat: 7.7 g
Carbohydrates: 45.4 g
Sugars: 4 g
Dietary fiber: 1.7 g
Protein: 9.1 g
Cholesterol: 33.4 mg
Sodium: 1215.8 mg
Chewy Maple Cookies


Ingredients:
shortening, light brown sugar, egg, pure maple syrup, vanilla, all-purpose flour, baking powder, salt, coconut

Directions:
In a mixing bowl,cream shortening and brown sugar until fluffy.
Beat in the egg,maple syrup and vanilla until well mixed.
Combine flour,baking powder and salt,add to the creamed mixture.
Stir in coconut if desired.
Drop by tablespoons 2 inches apart onto greased baking sheets.
Bake at 350 for 12-15 minutes.
If you want these to be chewy remove them from the oven as soon as they start to brown.
Spicy Pumpkin Pancakes - Ww


Ingredients:
Bisquick reduced-fat baking mix, nonfat milk, canned pumpkin, sugar, pumpkin pie spice, eggs

Directions:
Coat a griddle or skillet with cooking spray.  Warm over medium heat.
Stir all ingredients until blended.
Pour slightly less than 1/4 cupfuls onto hot griddle or skillet. Cook until edges are dry.  Turn, cook until golden.
Yields about 18 pancakes total, 3 pancakes per serving.
Joojeh Kabob (Persian Style Grilled Chicken)


Ingredients:
whole chickens, chicken piece, limes, juice of, olive oil, onion, saffron

Directions:
Mix all ingredients in a bowl and let chicken sit in marinade for up to one day before grilling, preferably on a charcoal grill.
Grill until juices from chicken run clear when chicken is pierced with knife.
Chicken Feta Soup


Ingredients:
boneless skinless chicken breast halves, feta cheese, diced tomatoes with juice, oregano

Directions:
Boil chicken in stock until cooked thoroughly.
Add 1 lb diced fresh tomatoes.
Add 16 oz. fresh baby spinach.
Add 8 oz. crumbled feta cheese.
Add 1/4 teaspoons oregano (more or less to taste].
Add juice of one lemon.
Add 1 lb. cooked bowtie pasta.
Simmer and serve with crusty bread.
Crock Pot Braised Lamb Shanks


Ingredients:
lamb shanks, salt, black pepper, ground cumin, ground coriander, ground nutmeg, cinnamon, paprika, lemon zest, tomato sauce, red wine, onions, chickpeas, cannellini beans, cooked rice, couscous

Directions:
Brown lamb shanks under broiler to remove excess fat.
Remove shanks from broiler and place in the bottom of crock pot.
Mix together salt, pepper, cumin, coriander, nutmeg, cinnamon, paprika, lemon zest, tomato sauce and red wine.
Pour over lamb shanks in crock pot.
Sprinkle chopped onions and drained chickpeas over the top.
Set crock pot on low for 8-10 hours.
Serve lamb shanks on rice or couscous.
Skim sauce of any fat, if serving.
Ginger Herb Mix


Ingredients:
ginger, dried parsley, garlic powder, ground cumin, yellow mustard seeds, sea salt, sugar

Directions:
Mix crumbled ginger leaves, parsley, garlic powder, cumin, mustard seeds, sea salt and sugar together.
To use, wash and dry fish or chicken lightly; rub with vegetable oil; sprinkle with herb mixture.
Indonesian Fried Rice - Nasi Goreng


Ingredients:
cooked rice, egg, shallots, garlic, red chilies, dried shrimp paste, salt, soy sauce, cucumber, tomatoes, pork, medium shrimp, cabbage

Directions:
Note: This dish is usually served with traditional meat accompaniments or with meat in the dish; so the meat and cabbage to go in is optional.
Stir the rice with a fork to separate the grains.
Pour a small amount of oil in a wok and fry the egg to make a thin omelet; cool, then shred.
Heat the remaining oil in the wok and fry the shallots, garlic, chilies and shrimp paste until the shallots are tender (if adding any meat or shredded cabbage to this dish, add now and cook until meat is cooked through].
Increase the heat to high and add the rice, salt and soy sauce, adding a little oil if necessary, stirring constantly until well mixed and heated through.
Garnish with shredded egg, cucumber, and tomato.
Serve with fried egg, fried chicken, satay, and shrimp crackers, (in the traditional style], if desired.
Coconut Bread Pudding
Category: desserts
By Yoda

The classic bread pudding is enhanced with coconut flakes and coconut milk.

Ingredients:
2 tablespoons butter
⅓ cup confectioners' sugar
1 cup white sugar
4  eggs
1  egg yolk
2 (14 ounce) cans coconut milk
1 teaspoon ground cinnamon
¼ teaspoon ground nutmeg
¼ teaspoon salt
2 tablespoons coconut extract
1 ½ cups flaked coconut, divided
½ cup fresh coconut
1 (1 pound) loaf French bread, cut into 1 inch cubes

Directions:
Preheat oven to 325 degrees F (165 degrees C). Grease a 9x13 inch baking dish with butter, and dust with confectioners' sugar. In a large bowl, combine sugar, eggs, egg yolk, coconut milk, cinnamon, nutmeg, salt and coconut extract. Mix until smooth. Stir in 1 cup of flaked coconut, and 1/2 cup fresh coconut. Fold in bread cubes until evenly coated. Pour into prepared baking dish. Set aside for 30 minutes. Bake on a cookie sheet in preheated oven for 25 minutes. Sprinkle top with remaining 1/2 cup flaked coconut. Continue baking for 25 to 30 minutes, or until center springs back when lightly tapped.

Prep time: 20 mins
Cook time: 1 hr
Total time: 1 hr 50 mins
Yields: 1 - 9x13 inch baking dish

Calories: 419.8
Fat: 22.3 g
Saturated fat: 17.9 g
Carbohydrates: 48.8 g
Sugars: 24.8 g
Dietary fiber: 3 g
Protein: 8.5 g
Cholesterol: 84.2 mg
Sodium: 364.4 mg
Polish Sour Cream Cabbage


Ingredients:
raw green cabbage, margarine, garlic clove, water, sour cream, vinegar, sugar, salt, egg

Directions:
Shred cabbage medium fine; set aside.
Heat margarine in skillet; saute garlic.
Add cabbage and water.
Cover tightly, bring to a boil.
Reduce heat, simmer 10 minutes.
Combine sour cream with vinegar, sugar, salt and egg; blend thoroughly.
Pour over cabbage; bring to a quick boil and serve immediately.
Maxine's Curry Pickle (A Sweet Pickle)


Ingredients:
cucumbers, water, salt, apple cider vinegar, sugar, celery seed, mustard seeds, curry powder

Directions:
Soak cucumber slices in salt water overnight., Drain and rinse., Make a syrup of last 5 ingredients and bring to a boil., Put cucumbers into syrup and reduce heat to below boiling point., Stir constantly for 4 minutes., Place cucumbers in hot sterile jars., Bring liquid back to boiling point and pour into jars., They will seal.
Caribbean Pork Kabobs


Ingredients:
lime juice, brown sugar, thyme, ground nutmeg, ground cloves, ground cayenne pepper

Directions:
Combine all ingredients in a self-sealing plastic bag; seal bag and refrigerate 2-24 hours.
Remove cubes from marinade; discarding leftover marinade. Thread cubes evenly onto four skewers (if using wooden skewers, soak them in water for an hour before using to prevent burning].
Grill over hot coals 10-12 minutes, turning often, until nicely browned.
Serve with hot rice and kabobs of grilled fruit & pepper chunks, if desired.
Mrs. Garber's Zucchini Bread


Ingredients:
zucchini, eggs, sugar, vanilla, cinnamon, ginger, flour, salt, baking soda, baking powder, sugar

Directions:
Preheat oven to 350 degrees Fahrenheit.
Grease two bread pans well; sprinkle bottom with one tablespoon of sugar each (you might not even need that much sugar, just enough to get a light dusting.
Peel and grate Zucchini.
In a large bowl, beat eggs, oil, sugar and zucchini until well blended.
Add vanilla.
Add cinnamon, ginger, and clove powder.
Combine flour, salt, baking soda, baking powder, and sugar in a medium bowl.
Add flour mixture to zucchini mixture until well blended.
Pour half of batter into each prepared bread pan.
Bake for 1 hour or until toothpick comes out clean.
For maximum moistness, wrap in plastic wrap and put in airtight freezer bags; freeze.
Thaw completely before serving.
Chicken in a Pot With Leeks, Spring Onions, and Turnips


Ingredients:
butter, extra virgin olive oil, whole chicken, chervil, parsley, carrots, leeks, spring onions, new potatoes, snow peas, turnips, water, heavy cream, fresh parsley leaves

Directions:
Over medium- high heat, heat the butter or oil in a large Dutch oven or casserole that can be covered later on.
When the butter is melted or the oil is hot, place the chicken in the pot breast side down.
Brown the chicken without burning- about 5 to 10 minutes.  Turn on each of it's sides and brown some more, ending with the breast side up.
On medium heat, add the herb, vegetables, salt and pepper, and stock or water.
Simmer, covered over low heat, making sure the vegetables don't dry out.  Water may be added if needed.
Cook 30 to 45 minutes ( or until a thermometer measures at least 155 to 165 degrees F.  Place on platter.
If using, add the cream and boil liquid until saucy (this may happen immediately or as long as 10 minutes or so].
Carve the chicken, place vegetables around it.  Place sauce, if using, in a separate dish.
Almond Cookies


Ingredients:
butter, brown sugar, eggs, all-purpose flour, salt, baking soda, baking powder, sugar, lemon juice

Directions:
COOKIE DOUGH:
Cream butter with sugar until fluffy.
Beat in eggs, one at a time, and almond extract.
Stir together flour, salt, baking soda and powder; gradually stir into creamed mixture until well blended.
Cover and refrigerate for at least 1 hour or until firm.
FILLING:
Meanwhile, mix together filling ingredients until smooth.
ASSEMBLY:
Using hands, roll heaping teaspoonfuls of dough into 1-inch balls.
With finger, make indentation in centre of each; stuff with about 1/4 teaspoons filling. Pinch off dime-sized piece of dough; press over filling to cover.
Reroll in palms to seal and smooth edges.
Place 2 inches apart on greased baking sheets. Brush tops with egg white; press almond lightly into each.
Bake in 325oF oven for 15 to 18 minutes or until light golden.
Let cool on racks. Makes about 5 dozen.
Cornish Loaf


Ingredients:
self raising flour, margarine, butter, sugar, cherries, eggs, milk, walnuts, mixed spice

Directions:
Heat oven to Gas Mark 3, 160 C degrees.
Rub margarine into flour until mixture resembles fine breadcrumbs.
Add all other dry ingredients.
Mix eggs with milk together lightly.
Mix milk mixture into dry mixture.
Bake in 2 loaf tins for approximately 1 hour or until a knife inserted into the loaf comes out clean.
Quick Beef Stir-Fry
Category: world-cuisine
By inesgosner

Quick and easy. I make this on my busiest weeknights.

Ingredients:
2 tablespoons vegetable oil
1 pound beef sirloin, cut into 2-inch strips
1 ½ cups fresh broccoli florets
1  red bell pepper, cut into matchsticks
2  carrots, thinly sliced
1  green onion, chopped
1 teaspoon minced garlic
2 tablespoons soy sauce
2 tablespoons sesame seeds, toasted

Directions:
Heat vegetable oil in a large wok or skillet over medium-high heat; cook and stir beef until browned, 3 to 4 minutes. Move beef to the side of the wok and add broccoli, bell pepper, carrots, green onion, and garlic to the center of the wok. Cook and stir vegetables for 2 minutes. Stir beef into vegetables and season with soy sauce and sesame seeds. Continue to cook and stir until vegetables are tender, about 2 more minutes.

Prep time: 15 mins
Cook time: 10 mins
Total time: 25 mins
Yields: 4 servings

Calories: 267.5
Fat: 15.8 g
Saturated fat: 3.9 g
Carbohydrates: 9.1 g
Sugars: 3.4 g
Dietary fiber: 3 g
Protein: 22.6 g
Cholesterol: 48.9 mg
Sodium: 526.2 mg
Old Fashioned Peanut Butter Cookies


Ingredients:
unsalted butter, dark brown sugar, granulated sugar, chunky peanut butter, egg, salt, baking soda, vanilla

Directions:
Preheat oven to 350°F.
Cream together the butter, brown and granulated sugars.
Add the peanut butter and egg; beat well.
In a small bowl, combine the sifted flour, salt and baking soda.
Stir with whisk to combine.
Gradually stir into butter mixture, stirring well after each addition to blend.
Add vanilla and beat well.
Roll dough into 1-inch balls and place on greased cookie sheet about 2-inches apart.
Flatten each ball with a fork in a crisscross pattern.
Bake for 10-12 minutes or until slightly browned around the edges.
Lentil Pear and Goat Cheese Salad


Ingredients:
lentils, salt, pepper, lime juice, honey, ground ginger, pears, watercress, pecans

Directions:
In a medium saucepan of boiling water, cook the lentils with 1/4 teaspoon each of salt and pepper for 20-25 minutes, or until tender. Drain if needed.
Meanwhile, in a medium bowl, whisk together the lime juice, honey, ginger and remaining salt and pepper.
Add the lentils and cool to room temperature.
Add the pears and watercress, tossing to combine.
Serve the salad sprinkled with goat cheese and pecans.
Pork and Shrimp Spring Roll (Goi Cuon) With Peanut Sauce (Nuoc L


Ingredients:
shallot, garlic cloves, fish sauce, sugar, fresh ground black pepper, olive oil, rice paper sheets, shrimp, cucumber, romaine lettuce, mint leaves, fresh cilantro stems, Thai basil, carrot, garlic cloves, tomato paste, water, water, sugar, peanut butter, hoisin sauce, unsalted dry roasted peanuts, sriracha sauce

Directions:
Place the pork tenderloin in a bowl with the shallot, garlic, fish sauce, sugar, black pepper, and oil, if using, and turn to coat. Cover with plastic wrap and marinate, turning occasionally, at least 1 hour and up to overnight in the refrigerator.
Preheat a grill to high. Grill the tenderloin, turning occasionally, until just cooked through and an instant-read thermometer registers an internal temperature of 145 degrees F. Transfer tenderloin to a plate and set aside to cool to room temperature before proceeding.
Once cooled, slice tenderloin into 1/8-inch thick slices and set aside, covered and refrigerated, until you are ready to assemble the spring rolls.
Prepare the rice vermicelli according to package directions and strain in a colander. Run under cold running water until cool and set aside to drain.
Assemble the rolls 1 at a time: Dip 1 spring roll wrapper into lukewarm water and quickly transfer to a clean kitchen towel. (Wrapper will soften within seconds.] Lay 4 shrimp halves in a horizontal line across the center of each wrapper and top with a few tablespoons of cooked (well-drained] vermicelli. Top the vermicelli with 1 or 2 slices of cucumber, 2 tablespoons or so of the shredded romaine, 4 mint leaves, 2 sprigs of cilantro, and 4 basil leaves. Place a few sticks of carrot julienne along the top of the filling ingredients and top with 2 slices of pork. Carefully pull the lower edge of the wrapper up and over the filling. Fold the 2 sides inward over the filling and press to seal. Work carefully so as not to tear the wrapper. Once both sides are folded inward over the filling, roll the spring roll upwards so that the filling is tightly contained and roll up to seal. Set the spring roll aside on a plate, covered with a damp paper towel or damp clean kitchen towel. Repeat with the remaining wrappers and filling. Once you have assembled all of the spring rolls, serve them immediately – either at room temperature or slightly chilled, with the Peanut Sauce on the side for dipping.
Peanut Sauce: Heat the oil in a small saucepan and, when hot, add the garlic, chile paste, and tomato paste, and cook until garlic is golden, about 30 seconds. Add the broth, sugar, peanut butter and hoisin sauce and whisk to combine. Bring to a boil, reduce the heat and simmer for 3 minutes. Remove from the heat and cool slightly before serving. Serve in small bowls, garnished with the peanuts, sliced chiles and optional hot sauce.
May be served warm or at room temperature.
Yield: about 1 1/4 cups.
Cottage Cheese Bread I
Category: bread
By Dara Cole

This is a hearty white bread I put in my bread machine, and the kids just love it. I have used non-fat cottage cheese also.

Ingredients:
½ cup water
1 cup cottage cheese
2 tablespoons margarine
1  egg
1 tablespoon white sugar
¼ teaspoon baking soda
1 teaspoon salt
3 cups bread flour
2 ½ teaspoons active dry yeast

Directions:
Add the ingredients to your bread machine in the order suggested by the manufacturer, and start.  You can use up to 1/2 cup more bread flour if the dough seems too sticky.

Prep time: 5 mins
Cook time: 3 hrs
Total time: 3 hrs 5 mins
Yields: 1 - 1 1/2 pound loaf

Calories: 171.2
Fat: 3.6 g
Saturated fat: 1.1 g
Carbohydrates: 26.8 g
Sugars: 1.3 g
Dietary fiber: 1 g
Protein: 7.3 g
Cholesterol: 18.3 mg
Sodium: 323.6 mg
Baked Chicken Pepperoni
Category: meat-and-poultry
By FatherKnowsBest

There was a movie in the 1980s called Seems Like Old Times starring Goldie Hawn and Chevy Chase. One of the recurring themes in this movie was Goldie Hawn's character's ability to cook an amazing dish called Chicken Pepperoni. I had never heard of Chicken Pepperoni before, but I thought it sounded delicious. So I decided to put some ingredients together and gave it the ol' college try. It came out delicious!

Ingredients:
1 teaspoon oregano
1 teaspoon dried basil
4  boneless, skinless chicken breasts
cooking spray
1 clove garlic, chopped
1 (14 ounce) jar spaghetti sauce
1 (8 ounce) package shredded mozzarella cheese, or to taste
24 slices turkey pepperoni

Directions:
Preheat oven to 375 degrees F (190 degrees C). Rub oregano and basil over chicken breasts. Spray a large skillet with cooking spray and heat over medium-high heat. Add garlic; cook and stir until fragrant, 2 to 3 minutes. Add chicken; cook until browned and no longer pink in the center, about 5 minutes per side. Pour half the spaghetti sauce into a large baking dish. Lay chicken breasts on top. Coat chicken with remaining half of the spaghetti sauce. Scatter mozzarella cheese over sauce. Arrange 6 pepperoni slices over each chicken breast. Bake in the preheated oven until cheese is melted, about 10 minutes.

Prep time: 10 mins
Cook time: 22 mins
Total time: 32 mins
Yields: 4 servings

Calories: 418.3
Fat: 17.4 g
Saturated fat: 8.1 g
Carbohydrates: 16.9 g
Sugars: 9.3 g
Dietary fiber: 2.9 g
Protein: 46.8 g
Cholesterol: 133.2 mg
Sodium: 1355 mg
Honey Roasted Peanut Cookies


Ingredients:
brown sugar, sugar, butter, peanut butter, honey, eggs, flour, baking soda, peanut butter, honey, hot water, powdered sugar

Directions:
Preheat oven to 350 degrees.
Blend butter, peanut butter, and sugars.
Add in honey and egg.  Mix well.
Stir in baking soda, then add flour a little at a time.
Spoon onto cookie sheet, and bake 9-12 minutes until golden.
While cookies are baking, mix together glaze ingredients with an electric mixer.  If glaze is too watery, add a little more powdered sugar  (up to 1/4 cup] until it's a good consistency.
Drizzle over cookies.  Top with honey roasted peanuts.
Roast Asparagus With Garlic and Capers


Ingredients:
asparagus, olive oil, garlic clove, orange, juice of

Directions:
Preheat the oven to 400°F
Bring a large pan of water to the boil. Add the asparagus and boil for 2 minutes until crisp, but beginning to go tender.
Drain and refresh under cold water. Dry on kitchen paper.
Pour the oil into a shallow roasting tin and roll the asparagus in it to coat.
Scatter over the garlic slivers and capers and roast for 8-10 minutes until the asparargus is tinged brown and cooked through - test by inserting a knife in a few spears.
Sprinkle with orange juice, season and serve warm.
Kiwi Chicken Tostadas


Ingredients:
ground cumin, crushed red pepper flakes, salt, boneless skinless chicken breasts, corn tortillas, romaine lettuce, kiwi fruits, plum tomatoes, monterey jack cheese, monterey jack pepper cheese

Directions:
In a small bowl, combine cumin, crushed red pepper, and salt. Brush all sides of chicken with oil; sprinkle evenly with cumin mixture.
Place chicken on the rack of an uncovered grill directly over medium coals. Grill for 12 to 15 minutes or until no longer pink (170 degrees F], turning once halfway through grilling.
Cut chicken into bite-size strips.
Arrange romaine on warmed tortillas.
Top with kiwifruit and/or tomatoes, chicken, and cheese.
Dale's Summertime Salmon
Category: main-dish
By Brenda Dennison

I made this for my husband's diet and he loved it. The lemon, capers, and pineapple complement the flaky salmon. Serve with a light salad for a great spring or summer meal. I served this with the Israeli Salad from this site. Great combo.

Ingredients:
1 (1 pound) fillet salmon
1 (6 ounce) can pineapple chunks with juice
1 cup chopped kale
½  onion, sliced
1 tablespoon capers
1 tablespoon olive oil
lemon, juiced
1 pinch salt and ground black pepper to taste

Directions:
Preheat an oven to 375 degrees F (190 degrees C). Place the salmon fillet in a baking dish; top with the pineapple with juice, kale, onions, and capers. Drizzle the olive oil and lemon juice over the salmon. Season with the salt and black pepper. Cover the baking dish with aluminum foil. Bake in the preheated oven until the salmon flakes easily with a fork, about 25 minutes.

Prep time: 15 mins
Cook time: 25 mins
Total time: 40 mins
Yields: 4 servings

Calories: 243.9
Fat: 10.3 g
Saturated fat: 1.9 g
Carbohydrates: 14 g
Sugars: 7.4 g
Dietary fiber: 2.5 g
Protein: 25.6 g
Cholesterol: 50.4 mg
Sodium: 120.3 mg