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4 Servings
Original recipe yields 4 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
1
1/4 cup Kraft Sweet Onion Vinaigrette Dressing
2
1 clove garlic, minced
3
1 Tbsp. dill weed
4
4 salmon fillets (4 oz. each)
5
20 thin asparagus spears
6
1/4 cup Philadelphia Cream Cheese Product
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How do I make it ?
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Step 1
Preheat oven to 450°F. Mix dressing, garlic and dill in shallow dish. Add salmon fillets; turn to coat. Cover and refrigerate 15 min. to marinate. Step 2
Drain salmon; discard marinade. Place 1 salmon fillet onto centre of each of 4 large sheets of parchment paper. Top each salmon fillet evenly with asparagus and 1 Tbsp. cream cheese product. Bring up sides. Double fold top and ends to seal packet, leaving room for heat circulation inside. Step 3
Bake 10 min. or until packets puff. To serve in parchment, place on dish, cut an "X" in top of each packet. Slightly pull back parchment and serve. Nutrition
Calories
268
Calories From Fat
0
% Daily Value
Fat 17.5 g
Saturated fat 5.2 g
26 %
Cholesterol 70 mg
Sodium 215 mg
9 %
Carbohydrate 5.4 g
Fibre 1.2 g
Sugars 0 g
Protein 22.1 g
Vitamin A
9 %
Vitamin C
18 %
Calcium
6 %
Iron
7 %
Servings
4
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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