Salmon with Roasted Tomatoes and Shallots
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.
Serving Size: 3 ounces salmon and 3/4 cup tomato mixture
292 calories; total fat 16g 25% DV; saturated fat 3g; cholesterol 66mg 22% DV; sodium 273mg 11% DV; potassium 932mg 26% DV; carbohydrates 12.3g 4% DV; fiber 2.3g 9% DV; sugar 5g; protein 25g 50% DV; exchange other carbs 1; vitamin a iu 1822IU; vitamin c 31mg; folate 63mcg; calcium 56mg; iron 1mg; magnesium 58mg.
3 lean protein, 2 fat, 1 1/2 vegetable