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January is the start of the a brand new year and with that usually comes the desire for a little bit lighters meals after some holiday indulgence. This month’s recipe is perfect for when you’re craving a filling meal that still feels light and fresh: Lemon Dill Salmon.

Adapted from Kidney Community Kitchen by Caroline Lawrance, dietetic intern, modified by Fanny Whelan, RD

Ingredients
Makes 4 servings

  • 4 x 3 oz salmon filets, deboned
  • 1 lemon, sliced
  • 1/4 cup fresh dill, chopped (if substituting dry dill, use 1 tbsp plus 1 tsp)
  • 1 tbsp whole grain dijon mustard
  • 4 tbsp olive oil
  • 1/4 tsp black pepper

Instructions

  1. Heat a grill to medium-high heat. If using an oven, heat to 400 degrees.
  2. Place each fresh or frozen salmon filet on a piece of aluminum foil
  3. Drizzle with 1 Tbsp of olive oil
  4. Add a small squirt of Dijon mustard (1/4 Tbsp), pepper to taste, 1/4 of the fresh dill, and a few slice of lemon
  5. Wrap with the aluminum foil, making sure to seal the edges well
  6. Add the salmon over direct heat. If you prefer your salmon cooked well-done, and this takes only about 5-6 minutes but it would only take around 4-5 minutes for medium. Feel free to open up the aluminum foil to check on the doneness!

Nutrition Facts per serving

Calories: 316 Kcal
Protein: 18 g
Carbohydrates: 1 g
Total Fat: 25 g
Sodium: 105 mg
Phosphorus: 224 mg
Potassium: 358 mg

*Always check with your nutritionist before incorporating new foods or recipes into your diet to make sure it is right for you.