Salmon with Roasted Cherry Tomatoes
Yield
2 servings (serving size: 1 fillet and ½ cup tomato mixture)
Ingredients
2 cups cherry tomatoes
1 ½ teaspoons chopped fresh thyme
1 teaspoon olive oil
¼ teaspoon salt
¼ teaspoon black pepper
2 garlic cloves, minced
Cooking spray
2 (6-ounce) salmon fillets (about 1 inch thick)
2 tablespoons fresh lemon juice
Preparation
Preheat oven to 400°.
Combine first 6 ingredients in a jelly roll pan coated with cooking spray; toss to coat tomatoes. Bake at 400° for 15 minutes. Add fish to pan. Bake an additional 10 minutes or until fish flakes easily when tested with a fork. Serve the tomato mixture over fish. Drizzle with lemon juice.
| Nutritional Information |
| Calories: |
265 (43% from fat) |
| Fat: |
12.6g (sat 2.7g,mono 6g,poly 2.8g) |
| Protein: |
28.7g |
| Carbohydrate: |
9.6g |
| Fiber: |
1.8g |
| Cholesterol: |
65mg |
| Iron: |
1.2mg |
| Sodium: |
368mg |
| Calcium: |
37mg |
