Spring Salmon Dinner

• 3 small potatoes (about 3/4 lb.)
• light corn oil spread
• 1/4 tsp. pepper
• salt
• 1 to 1 1/4 lb. salmon fillets, skin removed
• 1/4 c. light mayonnaise
• 1 Tbsp. low-fat milk
• 1 Tbsp. minced fresh dill or 1 tsp. dried dill weed
• 1 tsp. lemon-pepper marinade
• 1 small tomato, diced
• 3 medium size zucchini (about 8 oz. each), cut into bite size chunks
• fresh dill (for garnish)

1. About 30 minutes before serving, preheat broiler if manufacturer directs.
2. Cut potatoes into 1/4-inch thick slices. Arrange potato slices in single layer at one end of rack in broiling pan.
3. In small saucepan over low heat, melt 2 tablespoons corn oil spread. Stir in pepper and 1/2 teaspoon salt. With pastry brush, lightly brush some light corn oil spread mixture over potato slices.
4. Place broiling pan in oven 5 to 7-inches from source of heat.
5. Broil potatoes 8 minutes.

potatoes, light corn oil, pepper, salt, salmon, light mayonnaise, lowfat milk, dill, lemonpepper marinade, tomato, zucchini, dill

Taken from www.cookbooks.com/Recipe-Details.aspx?id=471198 (may not work)