Ingredients
2 teaspoons dill weed2 teaspoons chili powder1 teaspoon salt-free lemon-pepper seasoning1/2 teaspoon ground cumin4 salmon fillets (4 ounces each), skin removed1 tablespoon canola oilLemon wedges, optional
Preparation
Combine the dill, chili powder, lemon-pepper and cumin; rub over fillets.
In a large nonstick skillet coated with cooking spray, cook salmon in oil over medium-high heat for 5-6 minutes on each side or until fish flakes easily with a fork. Serve with lemon if desired.
