These salmon fillets are roasted on a juicy tomato-shallot mixture. This dish makes extra salmon that you can use for other entrees.

Diabetic Living Magazine
Source: Diabetic Living Magazine

Gallery

Recipe Summary

active:
20 mins
total:
50 mins
Servings:
4
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Thaw fish, if frozen. Rinse salmon and pat dry with paper towels. Preheat oven to 400 degrees F.

    Advertisement
  • Lightly coat a 3-quart baking dish with nonstick cooking spray. In the baking dish, combine tomatoes, shallots, garlic, oregano, olive oil, 1/4 teaspoon of the salt, and 1/4 teaspoon of the pepper. Toss to coat.

  • Roast, uncovered, for 15 minutes. Place salmon, skin side down, on top of the tomato-shallot mixture. Sprinkle salmon with the remaining 1/4 teaspoon salt and the remaining 1/4 teaspoon pepper. Roast, uncovered, for 15 to 18 minutes or until salmon flakes easily when tested with a fork. Use two large pancake turners to transfer the salmon to a cutting board.

  • Reserve two-thirds of the cooked salmon for another meal (see Tip).

  • If desired, use the turners to lift the salmon meat off the skin and onto a large platter; discard skin. Serve the remaining salmon with the tomato-shallot mixture.

Tips

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.

Nutrition Facts

292 calories; protein 25g 50% DV; carbohydrates 12.3g 4% DV; dietary fiber 2.3g 9% DV; sugars 5.4g; fat 16g 25% DV; saturated fat 3g 15% DV; cholesterol 66.3mg 22% DV; vitamin a iu 1821.8IU 36% DV; vitamin c 30.7mg 51% DV; folate 63.4mcg 16% DV; calcium 55.5mg 6% DV; iron 1.3mg 7% DV; magnesium 58.5mg 21% DV; potassium 932.2mg 26% DV; sodium 273.4mg 11% DV.