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2 (4-ounce) salmon fillets
1 teaspoon lemon-pepper seasoning
1/2 medium lemon, sliced
2 teaspoons olive oil
1 (14-ounce) can reduced-sodium chicken broth
1/2 teaspoon chopped fresh or 1/4 teaspoon dried rosemary
1/4 teaspoon salt
Dash of freshly ground black pepper
1/2 cup finely ground yellow cornmeal
2 ounces Cabot Sharp Light Cheddar, grated (about 1/2 cup)
1. Preheat oven to 425°F.
2. Place salmon fillets in a shallow baking dish coated with cooking spray. Sprinkle lemon-pepper seasoning over fish and top with lemon slices; drizzle with olive oil. Bake 20 minutes or until fish flakes easily when tested with a fork.
3. While salmon bakes, bring chicken broth, rosemary, salt and pepper to a boil in a small saucepan. Gradually whisk in cornmeal, stirring constantly. Reduce heat to medium; cook 2 to 3 minutes or until thick, stirring frequently. Remove from heat, and stir in cheese. Serve immediately with salmon.
**Tip: Many seasoning blends are high in sodium. Look for a lemon-pepper that is salt-free or one that does not list salt as the first ingredient on the nutrition label.