Caraway and dill seeds add color, aroma and texture to this easy, one-dish meal featuring some of spring's signature flavors.

Makes 6 servings.

Prep Time: 15 minutes
Cook Time: 35 minutes

Nutritional Information

For 1 serving
Calories: 304
Sodium: 348mg
Fat: 12g
Carbohydrates: 23g
Cholesterol: 57mg
Fiber: 4g
Protein: 26g

Caraway-Dill Salmon with Roasted Potatoes

• Low Calorie  • Low Sodium

Ingredients

1 1/2 teaspoons McCormick® Gourmet Collection Caraway Seed
3/4 teaspoon McCormick® Gourmet Collection Sicilian Sea Salt
3/4 teaspoon McCormick® Gourmet Collection Black Pepper, Coarse Grind
1/2 teaspoon McCormick® Gourmet Collection Dill Seed
1 1/2 pounds small white potatoes, quartered
2 tablespoons olive oil, divided
1 1/2 pounds salmon fillet, cut into 6 serving-size pieces
2 slices bacon
3 medium plum tomatoes, coarsely chopped
1 medium red bell pepper, coarsely chopped
3 green onions, thinly sliced

Directions

1. Preheat oven to 450°F. Coarsely grind caraway seed, sea salt, pepper and dill seed in food processor or clean coffee grinder.

2. Line 2 large shallow baking pans with foil; spray with no stick cooking spray. Place potatoes on one pan. Drizzle with 1 tablespoon of the oil. Sprinkle with 1 heaping teaspoon of seed mixture; toss to coat well. Roast on lower rack of oven 20 minutes.

3. Meanwhile, place salmon on remaining pan. Rub with remaining seed mixture. Drizzle with remaining 1 tablespoon oil. After potatoes have cooked 20 minutes, place salmon in oven. Roast salmon and potatoes 10 minutes, or until salmon is desired doneness and potatoes are tender.

4. While salmon roasts, cook bacon in skillet until crisp. Drain bacon to paper towels. Add tomatoes and bell pepper to drippings in skillet; cook 4 minutes. Coarsely crumble bacon; add with green onions to skillet. Cook and stir 2 minutes. Serve with salmon and potatoes.

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