Steamed Curry Salmon Fillets with Peas & Basmati Rice

Prep: 15 minutes
Bake: 20 minutes • Serves: 4

1. Preheat oven to 375°; cut 4 (18 x 12-inch) sheets parchment paper. In large skillet, toast almonds over medium-high heat 4 minutes or until lightly browned and fragrant, stirring frequently; transfer to plate to cool.

2. In small bowl, whisk oil, curry powder and 1/2 teaspoon salt. In medium bowl, toss tomatoes, peas, pepper and remaining 1/4 teaspoon salt.

3. Place parchment sheets lengthwise on work surface; divide tomato mixture onto right side of sheets. Place salmon on top of tomato mixture; brush salmon with oil mixture. For each packet, fold left side of sheet over salmon and tomato mixture; fold edges several times to seal tightly and place on rimmed baking pan. Bake packets 20 minutes or until internal temperature of salmon reaches 145°.

4. Prepare rice as label directs. Makes about 3 cups.

5. With kitchen shears, cut an X in top of packets, then carefully pull back parchment to release steam. Serve salmon and tomato mixture over rice sprinkled with almonds.

Approximate nutritional values per serving
(1 salmon fillet, about 1/3 cup vegetables, 3/4 cup rice):
526 Calories, 18g Fat (2g Saturated), 90mg Cholesterol, 447mg Sodium,
48g Carbohydrates, 3g Fiber, 4g Sugars, 0g Added Sugars, 39g Protein

Dietitian’s Dish Tip(s):
The American Heart Association recommends eating fish like salmon twice a week for cardiac health. Salmon is loaded with omega-3 fatty acids, essential nutrients that are believed to lower blood pressure and triglycerides, as well as your risk for blood clots, heart attacks or strokes.