Parmesan-Crusted Salmon Dinner

1/2 teaspoon seasoned salt

1 tablespoon flour
large zip-top bag
1 1/2 lb salmon fillets (skin removed; thawed, if needed)
2 tablespoons light mayonnaise, divided
1/2 cup shredded Parmesan cheese, divided

Combine seasoned salt and flour in zip-top bag. Cut salmon into 4 portions. Place in bag (wash
hands); seal tightly and shake to coat.
2. Preheat large sauté pan on medium 2-3 minutes. Place fish on cutting board; spread 1
tablespoon of the mayonnaise over all 4 portions, to coat. Sprinkle 1/4 cup of the cheese over
mayonnaise and press lightly until cheese sticks.
3. Place salmon in pan with cheese side down. Lightly coat fish with remaining 1 tablespoon
mayonnaise and 1/4 cup cheese, pressing lightly until cheese sticks (wash hands). Cover and
cook 5-6 minutes on each side or until internal temperature reaches 145°F (or fish is opaque and
separates easily with a fork). Serve.

“Good Heavens, It’s a PEAR!” Salad

1 bag romaine salad blend (10 oz)
1 Bartlett pear (rinsed)
8-10 fresh basil leaves (rinsed)
1 cup grape tomatoes (rinsed)
1/2 cup matchstick carrots
1/4 cup chopped walnuts
2 tablespoons dried cherry-flavored cranberries
1/2 cup light Vidalia onion salad dressing

1. Place salad blend in salad bowl. Slice pear into quarters; remove core. Cut pear into bite-size
pieces; add to salad.
2. Chop basil leaves finely (2 tablespoons); add to salad. Add remaining ingredients; toss and
serve.