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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Jacob Fox

Recipe Summary

prep:
20 mins
roast:
30 mins at 400°
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; total fat 19g; saturated fat 4g; polyunsaturated fat 5g; monounsaturated fat 7g; cholesterol 62mg; sodium 297mg; potassium 934mg; carbohydrates 12g; fiber 2g; sugar 5g; protein 26g; trans fatty acid 0g; vitamin a 1749IU; vitamin c 30mg; thiamin 0mg; riboflavin 0mg; niacin equivalents 11mg; vitamin b6 1mg; folate 60mcg; vitamin b12 3mcg; calcium 50mg; iron 1mg.
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