Salmon with Roasted Tomatoes and Shallots

By Valarie

Ingredients

• 3 pounds fresh or frozen salmon fillet(s), skinned if desired
• Nonstick cooking spray
• 4 cups grape tomatoes
• 1/2 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
• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper

Details

Servings 4
Preparation time 20mins
Cooking time 20mins
Adapted from diabeticlivingonline.com

Preparation

Step 1

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 the Salmon Cakes with Caper Mayonnaise and Salmon Tacos recipes.

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. Makes 4 servings (3 ounces salmon and 3/4 cup tomato mixture per serving), plus enough reserved salmon for Salmon Cakes with Caper Mayonnaise and Salmon Tacos

Storage
* 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.

Servings Per Recipe: 4 PER SERVING: 292 cal., 16 g total fat (3 g sat. fat), 66 mg chol., 273 mg sodium, 12 g carb. (2 g fiber), 25 g pro.