Total Calories: 600
Sauté onion and red pepper slices in butter over medium heat until they soften. Cover the bottom of a small baking dish evenly with the sautéed vegetables. Place salmon, skinned-side-down, on top of the vegetables. Completely blanket with fresh dill. Place lemon slices side by side on top of dill and salmon. Sprinkle with garlic. Pour Italian dressing over dish until lightly saturated (like mist on grass). Bake at 350° for 30 minutes. Serve hot. Any leftover salmon can be served cold sprinkled over a fresh garden salad the next day.
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