Spring Salmon Dinner - cooking recipe

Ingredients

3 small potatoes (about 3/4 lb.)
light corn oil spread
1/4 tsp. pepper
salt
1 to 1 1/4 lb. salmon fillets, skin removed
1/4 c. light mayonnaise
1 Tbsp. low-fat milk
1 Tbsp. minced fresh dill or 1 tsp. dried dill weed
1 tsp. lemon-pepper marinade
1 small tomato, diced
3 medium size zucchini (about 8 oz. each), cut into bite size chunks
fresh dill (for garnish)

Preparation

About 30 minutes before serving, preheat broiler if manufacturer directs.
Cut potatoes into 1/4-inch thick slices. Arrange potato slices in single layer at one end of rack in broiling pan.
In small saucepan over low heat, melt 2 tablespoons corn oil spread. Stir in pepper and 1/2 teaspoon salt. With pastry brush, lightly brush some light corn oil spread mixture over potato slices.
Place broiling pan in oven 5 to 7-inches from source of heat.
Broil potatoes 8 minutes.