Salmon with Roasted Tomatoes and Shallots
Source: Diabetic Living Magazine
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; 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.
3 lean protein, 2 fat, 1 1/2 vegetable