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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.

Source: Diabetic Living Magazine


Recipe Summary

20 mins
50 mins


Ingredient Checklist


Instructions Checklist
  • 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.


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

3 ounces salmon and 3/4 cup tomato mixture
292 calories; protein 25g; carbohydrates 12.3g; dietary fiber 2.3g; sugars 5.4g; fat 16g; saturated fat 3g; cholesterol 66.3mg; vitamin a iu 1821.8IU; vitamin c 30.7mg; folate 63.4mcg; calcium 55.5mg; iron 1.3mg; magnesium 58.5mg; potassium 932.2mg; sodium 273.4mg.

3 lean protein, 2 fat, 1 1/2 vegetable