Name: Salmon with Roasted Tomatoes and Shallots
Prep time: 20 min
Total time: 50 min
Ingredients: 3 pounds fresh or frozen salmon fillet(s), skinned if desired; Nonstick cooking spray; 4 cups grape tomatoes; 0.5 cup thinly sliced shallots; 6 cloves garlic, minced; 2 tablespoons snipped fresh oregano or 1 1/2 teaspoons dried oregano, crushed; 1 tablespoon olive oil; 0.5 teaspoon salt; 0.5 teaspoon ground black pepper

Salmon with Roasted Tomatoes and Shallots

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

EatingWell Test Kitchen

Updated on July 21, 2018

Prep Time:

20 mins

Additional Time:

30 mins

Total Time:

50 mins

Servings:

Yield:

4 servings

Nutrition Profile:

Dairy-Free Egg Free Gluten-Free High-Protein Low Carbohydrate Low-Calorie Nut-Free

Jump to Nutrition Facts

Ingredients

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 1 1/2 teaspoons dried oregano, crushed
1 tablespoon olive oil
½ teaspoon salt
½ teaspoon ground black pepper

Directions

Thaw fish, if frozen. Rinse salmon and pat dry with paper towels. Preheat oven to 400 degrees F.
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 (per serving)

292	Calories
16g	Fat
12g	Carbs
25g	Protein

Nutrition Facts
Servings Per Recipe 4
Calories 292
% Daily Value *
Total Carbohydrate 12g	4%
Dietary Fiber 2g	8%
Total Sugars 5g
Protein 25g	50%
Total Fat 16g	21%
Saturated Fat 3g	15%
Cholesterol 66mg	22%
Vitamin A 1822IU	36%
Vitamin C 31mg	34%
Folate 63mcg	16%
Sodium 273mg	12%
Calcium 56mg	4%
Iron 1mg	7%
Magnesium 59mg	14%
Potassium 932mg	20%

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.