Active Time:20 minsTotal Time:20 minsServings:4Jump to Nutrition Facts
Active Time:20 minsTotal Time:20 minsServings:4
Active Time:20 mins
Active Time:
20 mins
Total Time:20 mins
Total Time:
Servings:4
Servings:
4
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients1 ¼poundssalmon½teaspoonsalt, divided½teaspoonground pepper, divided½cupslivered oil-packed sun-dried tomatoes, plus 1 tablespoon oil from the jar½cupfinely chopped shallots⅓cupdry white wine⅓cuplow-sodium vegetable broth⅓cupheavy cream2tablespoonschopped fresh parsley2cupscooked brown rice
Cook Mode(Keep screen awake)
Ingredients
1 ¼poundssalmon
½teaspoonsalt, divided
½teaspoonground pepper, divided
½cupslivered oil-packed sun-dried tomatoes, plus 1 tablespoon oil from the jar
½cupfinely chopped shallots
⅓cupdry white wine
⅓cuplow-sodium vegetable broth
⅓cupheavy cream
2tablespoonschopped fresh parsley
2cupscooked brown rice
DirectionsArrange rack in upper third of oven. Preheat broiler to high. Line a baking sheet with foil.Place salmon on the prepared baking sheet, skin-side down. Sprinkle with 1/4 teaspoon each salt and pepper. Broil, rotating the pan from front to back once, until the salmon is opaque in the center, 8 to 12 minutes. Cut into 4 portions.Photographer: Antonis Achilleos, Prop Stylist: Food Stylist:Chelsea ZimmerMeanwhile, heat sun-dried tomato oil in a large skillet over medium heat. Add sun-dried tomatoes and shallots; cook, stirring, for 1 minute. Increase heat to high and add wine and broth. Cook until the liquid has mostly evaporated, about 2 minutes. Reduce heat to medium and stir in cream and the remaining 1/4 teaspoon each salt and pepper; simmer for 2 minutes. Serve the salmon topped with the sauce and parsley and with the rice on the side.Photographer: Antonis Achilleos, Prop Stylist: Food Stylist:Chelsea ZimmerOriginally appeared: EatingWell.com, March 2021
Directions
Arrange rack in upper third of oven. Preheat broiler to high. Line a baking sheet with foil.Place salmon on the prepared baking sheet, skin-side down. Sprinkle with 1/4 teaspoon each salt and pepper. Broil, rotating the pan from front to back once, until the salmon is opaque in the center, 8 to 12 minutes. Cut into 4 portions.Photographer: Antonis Achilleos, Prop Stylist: Food Stylist:Chelsea ZimmerMeanwhile, heat sun-dried tomato oil in a large skillet over medium heat. Add sun-dried tomatoes and shallots; cook, stirring, for 1 minute. Increase heat to high and add wine and broth. Cook until the liquid has mostly evaporated, about 2 minutes. Reduce heat to medium and stir in cream and the remaining 1/4 teaspoon each salt and pepper; simmer for 2 minutes. Serve the salmon topped with the sauce and parsley and with the rice on the side.Photographer: Antonis Achilleos, Prop Stylist: Food Stylist:Chelsea Zimmer
Arrange rack in upper third of oven. Preheat broiler to high. Line a baking sheet with foil.
Place salmon on the prepared baking sheet, skin-side down. Sprinkle with 1/4 teaspoon each salt and pepper. Broil, rotating the pan from front to back once, until the salmon is opaque in the center, 8 to 12 minutes. Cut into 4 portions.
Photographer: Antonis Achilleos, Prop Stylist: Food Stylist:Chelsea Zimmer
Meanwhile, heat sun-dried tomato oil in a large skillet over medium heat. Add sun-dried tomatoes and shallots; cook, stirring, for 1 minute. Increase heat to high and add wine and broth. Cook until the liquid has mostly evaporated, about 2 minutes. Reduce heat to medium and stir in cream and the remaining 1/4 teaspoon each salt and pepper; simmer for 2 minutes. Serve the salmon topped with the sauce and parsley and with the rice on the side.
Originally appeared: EatingWell.com, March 2021
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Nutrition Facts(per serving)440Calories18gFat32gCarbs32gProtein
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.
