Mairlyn Smith's Salmon or Rainbow Trout with Horseradish and Hot Pepper Jelly

1. Preheat oven to 425° Line a rimmed baking sheet with parchment paper.
2. Place fillet onto the parchment paper.
3. In a small bowl whisk together horseradish and hot pepper jelly. Spread evenly over the salmon fillet.
4. Roast for 10-15 minutes per inch thickness or until just perfectly tender and nor raw inside.

Per serving: 269 Calories, 15.4 g Total Fat, 3.6 g Saturated Fat, 0 Trans Fat, 0 mg Cholesterol,

127 mg Sodium, 8 g Carbohydrate, 0.5 g Fibre, 6.5 g Sugars, 5.5 g Added Sugars, 23.5 g Protein,

427 mg Potassium

Carbohydrate Choices: ½ choice