1/2 cup sweet onion, chopped
1/2 teaspoon lemon thyme, fresh, or dried regular thyme
1 tablespoon butter
1 8-ounce package cream cheese, softened
1 tablespoon parsley flakes
1/4 teaspoon lemon pepper
1/2 cup bacon, cooked and chopped
2 cans salmon, drained, large bones and skin removed
2 tablespoons Romano cheese (or Parmesan)
1/2 cup Monterey jack cheese, shredded
1 teaspoon chives, snipped
In a small frying pan over medium heat, cook the onions and thyme in the butter until the onions are golden,
about 5 minutes. Set them aside to cool.
Combine the cream cheese, eggs, parsley, and lemon pepper in a mixing bowl and mix well. Stir in the bacon
and salmon. Pour this mixture into a 9” x 13” baking dish. Sprinkle the topping over the salmon mixture.
Bake at 350 F for about 25 minutes, or until the cheese is bubbling and golden.
- Per serving.
- Effective Carbohydrates
- 2 g
- 3 g
- 1 g
- 15 g
- 23 g