Salmon with Roasted Tomatoes and Shallots

Salmon with Roasted Tomatoes and Shallots

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From: Diabetic Living Magazine

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

Ingredients 4 servings

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Original recipe yields 4 servings
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  • 3 pounds fresh or frozen salmon fillet(s), skinned if desired
  • Nonstick cooking spray
  • 4 cups grape tomatoes
  • ½ cup thinly sliced shallots
  • 6 cloves garlic, minced
  • 2 tablespoons snipped fresh oregano or 1½ teaspoons dried oregano, crushed
  • 1 tablespoon olive oil
  • ½ teaspoon salt
  • ½ teaspoon ground black pepper

Preparation

  • Prep

  • Ready In

  1. Thaw fish, if frozen. Rinse salmon and pat dry with paper towels. Preheat oven to 400°F.
  2. Lightly coat a 3-quart baking dish with nonstick cooking spray. In the baking dish, combine tomatoes, shallots, garlic, oregano, olive oil, ¼ teaspoon of the salt, and ¼ teaspoon of the pepper. Toss to coat.
  3. Roast, uncovered, for 15 minutes. Place salmon, skin side down, on top of the tomato-shallot mixture. Sprinkle salmon with the remaining ¼ teaspoon salt and the remaining ¼ 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.
  4. Reserve two-thirds of the cooked salmon for another meal (see Tip).
  5. 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.
  • 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 information

  • Serving size: 3 ounces salmon and ¾ cup tomato mixture
  • Per serving: 292 calories; 16 g fat(3 g sat); 2 g fiber; 12 g carbohydrates; 25 g protein; 63 mcg folate; 66 mg cholesterol; 5 g sugars; 1,822 IU vitamin A; 31 mg vitamin C; 56 mg calcium; 1 mg iron; 273 mg sodium; 932 mg potassium
  • Nutrition Bonus: Vitamin C (52% daily value), Vitamin A (36% dv)
  • Carbohydrate Servings: 1
  • Exchanges: 3 lean protein, 2 fat, 1½ vegetable

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