Salmon with Roasted Tomatoes and Shallots
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
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; 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