Salmon with Roasted Tomatoes and Shallots
Recipe from
Diabetic Living
Roast salmon fillets on the juicy tomato-shallot mixture. There is enough to use some of the fish for other entrees.
Servings:
4 (3 ounces salmon and 3/4 cup tomato mixture per serving) servings
Prep Time:
20 mins
Total Time:
50 mins
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Ingredients
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3 poundsfresh or frozen salmon fillet(s), skinned if desiredsee savings
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Nonstick cooking spraysee savings
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4 cupsgrape tomatoessee savings
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1/2 cupthinly sliced shallotssee savings
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6 clovesgarlic, mincedsee savings
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2 tablespoonssnipped fresh oregano or 1 1/2 teaspoons dried oregano, crushedsee savings
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1 tablespoonolive oilsee savings
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1/2 teaspoonsaltsee savings
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1/2 teaspoonground black peppersee savings
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Directions
1.
Thaw fish, if frozen. Rinse salmon and pat dry with paper towels. Preheat oven to 400 degrees F.
2.
Lightly coat a 3-quart baking dish with nonstick cooking spray. In the baking dish, combine tomatoes, shallots, garlic, oregano, olive oil, 1/4 teaspoon of the salt, and 1/4 teaspoon of the pepper. Toss to coat.
3.
Roast, uncovered, for 15 minutes. Place salmon, skin side down, on top of the tomato-shallot mixture. Sprinkle salmon with the remaining 1/4 teaspoon salt and the remaining 1/4 teaspoon pepper. Roast, uncovered, for 15 to 18 minutes or until salmon flakes easily when tested with a fork. Use two large pancake turners to transfer the salmon to a cutting board.
4.
Reserve* two-thirds of the cooked salmon for the Salmon Cakes with Caper Mayonnaise and Salmon Tacos recipes.
5.
If desired, use the turners to lift the salmon meat off the skin and onto a large platter; discard skin. Serve the remaining salmon with the tomato-shallot mixture. Makes 4 servings (3 ounces salmon and 3/4 cup tomato mixture per serving), plus enough reserved salmon for Salmon Cakes with Caper Mayonnaise and Salmon Tacos
Storage
Divide the reserved cooked salmon between two airtight containers. Cover and store in the refrigerator for up to 3 days or freeze up to 3 months.
Nutrition information
Per serving: Calories 292, Total Fat 16 g, Saturated Fat 3 g, Cholesterol 66 mg, Sodium 273 mg, Carbohydrate 12 g, Fiber 2 g, Protein 25 g. Daily Values: Vitamin A 0%, Vitamin C 0%, Calcium 0%, Iron 0%. Exchanges: Vegetable 1.5, Lean Meat 3, Fat 2.
Percent Daily Values are based on a 2,000 calorie diet
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