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3 Tbsp. Kraft Extra Virgin Olive Oil Greek Feta Dressing
4 salmon fillets (1 lb./450 g), 1 inch thick
1 Tbsp. chopped fresh parsley
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How do I make it ?
Cut 4 thin slices from lemon. Squeeze remaining lemon to get 1 Tbsp. juice. Mix lemon juice and dressing; brush onto flesh sides of fish. Refrigerate 30 min to marinate.
Heat barbecue to medium-high heat. Grill lemon slices and fish, skin-sides down, 10 min. or until fish flakes easily with fork, turning lemon slices over after 5 min.
Top fish with lemon slices and parsley.
Kraft Kitchen Tips!
Serve with a chopped tomato-and-cucumber salad and steamed baby potatoes.
Calories From Fat
% Daily Value
Fat 13 g
Saturated fat 2.5 g
Cholesterol 55 mg
Sodium 190 mg
Carbohydrate 2 g
Fibre 0 g
Sugars 1 g
Protein 19 g
4 servings, 1 topped fish fillet (120 g) each
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.