Recipe: Italian Salmon

Italian Salmon
From: The Reynolds Kitchens
Number of Servings: 4

Reynolds Wrap Release Non-Stick Foil
1 pound fresh salmon fillet
1/4 cup Italian dressing

Preheat toaster oven to 450F

Cut salmon fillet into pieces about 2-inches wide. Place salmon pieces in a bowl. Pour 1/4 cup dressing over salmon pieces, coating all sides. Marinate in refrigerator 15 to 30 minutes.

Line toaster oven pan with Reynolds Wrap Release Non-Stick Foil with non-stick side toward food. Place salmon pieces in foil-lined pan with skin-side up; discard marinade.

Bake 15 minutes. Using tongs, turn salmon. Drizzle additional dressing over salmon. Continue baking 5 minutes more or until salmon is opaque and flakes easily with a fork.

REYNOLDS KITCHENS TIPS:
For extra flavor, sprinkle salmon pieces with garlic salt and pepper, seasoned salt or dried Italian seasoning after turning salmon.

To substitute catfish for salmon, marinate catfish fillets for 15 minutes in the refrigerator. Place catfish fillets in foil-lined pan with skin-side down; discard marinade. Bake 10 minutes.