ALASKA SALMON POTATO STACK

Prep Time: 10 minutes   Cook Time: 25 minutes   Servings: 4

4 Alaska Salmon steaks or fillets (4 to 6 oz. each), fresh, thawed, or frozen
1/2 lemon
1 teaspoon lemon pepper seasoning
2 cups frozen (thawed) shredded hash browns or fresh shredded potato
1/2 cup condensed cream of broccoli or cream of mushroom soup, undiluted
3/4 cup shredded Cheddar cheese, divided
1/2 teaspoon garlic salt
1/2 teaspoon dried minced onion
1/2 teaspoon dried dill weed

HEAT oven to 400ºF.

LINE 9x12-inch pan with aluminum foil and coat with nonstick cooking spray.

RINSE any ice glaze from frozen Alaska Salmon under cold water; pat dry with paper towel. Place salmon portions on pan, spacing evenly. Squeeze lemon over salmon; sprinkle with lemon pepper.

COMBINE hash browns, soup, 1/2 cup cheese, garlic salt, onion, and dill weed; blend thoroughly.

TOP each salmon portion with 1/4 of potato mixture.

SPRINKLE remaining cheese over potatoes.

BAKE for 20 to 25 for frozen salmon OR 15 to 20 minutes for fresh/thawed fish. Cook just until fish is opaque throughout.

Nutrients per serving: 371 calories, 15g total fat, 6g saturated fat, 36% calories from fat, 129mg cholesterol, 37g protein, 22g carbohydrate, 2g fiber, 487mg sodium, 217mg calcium and 1.1g omega-3 fatty acids.