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The challenge of providing this level of care is that our hospital beds are often full. ERs in all of our hospitals are packed. And our clinical teams are exhausted. Early in the pandemic, our community stepped up in amazing ways to help us. We ask that you again join us in fighting this pandemic together.

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  • Please get your COVID vaccines and booster shots. They are proven safe and effective in reducing COVID illness, keeping people out of the hospital, and preventing death.
  • If your situation is not an emergency, please use other care options, including:
  • If this is a medical emergency, call 9-1-1, or visit the ER.

Together, we can do this. Thank you for your support.

Ken Holmen, MD
President and CEO

Salmon with Vegetables

Published in Recipes, Main Dishes Author: CentraCare

CentraCare Health Weight Management Recipe


  • Cooking spray
  • ¼ cup lemon juice
  • 2 garlic cloves, minced
  • 1 Tbsp. fresh oregano, minced
  • 1 tsp. black pepper, ground
  • 1 medium zucchini, thinly sliced
  • 1 medium onion, thinly sliced
  • 1 medium red bell pepper, seeded and sliced into thin strips
  • 4 (4 oz.) salmon fillets, skinless
  • 2 tsp. olive oil


  1. Preheat oven to 400°F. Spray 4, 8x8 inch sheets of aluminum foil with cooking spray. Set aside.
  2. Combine lemon juice, garlic, oregano, and pepper in a small bowl. Set aside.
  3. Place ¼ of zucchini, onion, and bell pepper on each sheet of foil. Top each one with a salmon fillet.
  4. Pour ¼ of lemon juice mixture over each salmon fillet. Top with ½ tsp. olive oil.
  5. Bring foil sides up on both sides and seal. Place on baking sheet and bake in oven for 20 minutes.

Yield: 4 servings

Nutritional Information Per Serving

  • Calories: 260
  • Fat: 13 g.
  • Cholesterol: 80 g.
  • Sodium: 70 mg
  • Carbs: 6 g.
  • Fiber: 2 g.
  • Protein: 27 g.

Exchanges per serving: 1 Vegetable; 4 Protein; 2½ Fat