Fill out the meal by serving this tomato-topped salmon over a bed of hot cooked Israeli couscous tossed with olive oil and a few handfuls of fresh arugula or baby spinach.

Source: Better Homes and Gardens

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Credit: Jacob Fox

Recipe Summary test

prep:
20 mins
roast:
30 mins
total:
50 mins
Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Thaw salmon, if frozen. Preheat oven to 400°F. Sprinkle salmon with the 1/8 tsp. each salt and pepper.

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  • Lightly coat a 3-qt. rectangular baking dish with cooking spray. In the baking dish combine the remaining ingredients. Toss to coat.

  • Roast tomato mixture, uncovered, 15 minutes. Place salmon, skin side down, on top of tomato mixture. Roast, uncovered, 15 to 18 minutes or until salmon flakes easily.

  • Using two large pancake turners, transfer the salmon to a platter. Top with tomato mixture.

Nutrition Facts

320 calories; fat 19g; cholesterol 62mg; saturated fat 4g; carbohydrates 12g; mono fat 7g; poly fat 5g; insoluble fiber 2g; sugars 5g; protein 26g; vitamin a 1749.2IU; vitamin c 30.1mg; thiamin 0.3mg; riboflavin 0.2mg; niacin equivalents 10.9mg; vitamin b6 1mg; folate 60.5mcg; vitamin b12 3mcg; sodium 297mg; potassium 934mg; calcium 50.5mg; iron 1.3mg.
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