The EatingWell Diabetes Cookbook (2005)
Although you can use any firm-fleshed fish, such as halibut or cod, salmon is especially pretty with the roasted tomatoes and black olives. Serve with steamed green beans or broccoli florets and boiled new potatoes.
Active Time: 20 minutes |
Total Time: 1 hour 20 minutes
1 1/4 pounds salmon fillet, (about 1 1/2 inches thick), skin removed (see Tip), cut into 4 portions
Preheat oven to 400°F. Combine tomatoes, onion, orange zest and garlic in a large roasting pan or on a large baking sheet with sides. Drizzle with oil and toss to coat.
Roast, uncovered, stirring occasionally, until the tomatoes and onion are tender and beginning to brown on the edges, about 45 minutes. Remove pan from the oven. Increase oven temperature to 450°.
Add olives and rosemary to the pan; season with salt and pepper. Clear four spaces in the pan and place a salmon piece in each. Spoon some of the tomato mixture on top.
Roast until the salmon is opaque in the center, 10 to 15 minutes, depending on the thickness.
Per serving :
20 g Fat;
3 g Sat;
6 g Mono;
90 mg Cholesterol;
14 g Carbohydrates;
34 g Protein;
3 g Fiber;
585 mg Sodium;
1281 mg Potassium
1 Carbohydrate Serving
Exchanges: 2 vegetable, 5 lean meat, 1 fat (mono)
Tips & Notes
Tip: How to Skin a Fish Fillet
You can ask to have the skin removed from a piece of salmon or halibut fillet at the fish counter, but it is also easy to do it yourself. Place the fillet, skin-side down, on a cutting board. Use a thin sharp knife to cut between skin and flesh at the tip. Grasp the skin with your free hand and ease the knife carefully between skin and flesh, keeping the knife pointed slightly toward the skin, until skin is removed.