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Prep Time:20 minsAdditional Time:30 minsTotal Time:50 minsServings:4Yield:4 servingsJump to Nutrition Facts
Prep Time:20 minsAdditional Time:30 minsTotal Time:50 minsServings:4Yield:4 servings
Prep Time:20 mins
Prep Time:
20 mins
Additional Time:30 mins
Additional Time:
30 mins
Total Time:50 mins
Total Time:
50 mins
Servings:4
Servings:
4
Yield:4 servings
Yield:
4 servings
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients3poundsfresh or frozen salmon fillet(s), skinned if desiredNonstick cooking spray4cupsgrape tomatoes½cupthinly sliced shallots6clovesgarlic, minced2tablespoonssnipped fresh oregano or 1 1/2 teaspoons dried oregano, crushed1tablespoonolive oil½teaspoonsalt½teaspoonground black pepper
Cook Mode(Keep screen awake)
Ingredients
3poundsfresh or frozen salmon fillet(s), skinned if desired
Nonstick cooking spray
4cupsgrape tomatoes
½cupthinly sliced shallots
6clovesgarlic, minced
2tablespoonssnipped fresh oregano or 1 1/2 teaspoons dried oregano, crushed
1tablespoonolive oil
½teaspoonsalt
½teaspoonground black pepper
DirectionsThaw fish, if frozen. Rinse salmon and pat dry with paper towels. Preheat oven to 400 degrees F.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.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.Reserve two-thirds of the cooked salmon for another meal (see Tip).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.TipsTip: 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.Originally appeared: Diabetic Living Magazine
Directions
Thaw fish, if frozen. Rinse salmon and pat dry with paper towels. Preheat oven to 400 degrees F.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.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.Reserve two-thirds of the cooked salmon for another meal (see Tip).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.TipsTip: 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.
Thaw fish, if frozen. Rinse salmon and pat dry with paper towels. Preheat oven to 400 degrees F.
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.
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.
Reserve two-thirds of the cooked salmon for another meal (see Tip).
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.
Tips
Tip: 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.
Originally appeared: Diabetic Living Magazine
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Nutrition Facts(per serving)292Calories16gFat12gCarbs25gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
