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Nutrition Facts
Serving Size 375 g
(Approx. 4 Servings)
Amount Per Serving
Calories 430 Calories From Fat 190
% Daily Value*
Total Fat 22 g 34%
Saturated Fat 3.5 g 18%
Trans Fat 0.0 g
Cholesterol 125 mg 42%
Sodium 135 mg 6%
Total Carbohydrate 9 g 3%
Dietary Fiber 3 g 12%
Sugars 3 g
Protein 47 g
Vitamin A 10% Iron 15%
Vitamin C 30% Calcium 6%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.
Salmon And Artichokes On The Grill
Prep Time
5 minutes
Cook Time
20 minutes
Total Time
25 minutes
4  People


Recipe makes 4 Servings

2 Lb Atlantic salmon fillet
2 Tbsp H-E-B Olive Oil
1 lemon, sliced
1 white onion, sliced
1 Tsp coarsely ground pepper
1/4 cup(s) Cappola Sauvignon Blanc
1 artichokes, grilled
4 roma tomato, cut into wedges
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Heat charcoal 30 minutes or gas grill 10 minutes with lid closed.
Rinse salmon in cold water and pat dry. Rub olive oil over outside of fillet.
Place salmon, skin side down, on a piece of aluminum foil large enough to wrap fish completely.
Arrange lemon and onion slices over fillet and sprinkle with pepper and wine.
Grill wrapped fish over medium coals on an open grill 10 minutes. Turn and cook for 10 minutes longer.
Remove salmon from grill, unwrap, and divide into four portions.
Arrange grilled artichoke quarters and tomato wedges around fish portions.
Drizzle lemon-red pepper oil over salmon and vegetables. Serve hot.



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