Baked Salmon Topped With Warm Cherry Tomato Salad

By á-170456

Ingredients

• CHERRY TOMATO SALAD:
• 8 large sliced cherry tomatoes - (abt 2/3 cup)
• 3 green onions thinly sliced
• 2 tablespoons diced celery
• 1 tablespoon balsamic vinegar
• 2 teaspoons olive oil
• 2 teaspoons light brown sugar - (lightly packed)
• 1/4 teaspoon dried basil
• 1/4 teaspoon celery seed
• Salt to taste
• Freshly-ground black pepper to taste
• SALMON:
• 2 salmon filets - (5 oz ea) skin removed, rinsed, and blotted dry
• Olive oil spray
• Salt to taste
• Freshly-ground black pepper to taste

Details

Servings 2

Preparation

Step 1

For the Cherry Tomato Salad: Heat tomatoes, green onions, celery, balsamic vinegar, olive oil, brown sugar, basil, celery seed, salt and pepper to taste in small nonstick skillet over medium-high heat, stirring, until warm and well mixed, about 1 minute.

For the Salmon: Lightly spray top of filets with olive oil spray. Generously season with salt and pepper. Place salmon oiled-side up on foil-lined baking sheet sprayed with olive oil spray. Bake at 450 degrees until sizzling and fish flakes with fork, 6 to 10 minutes, depending on thickness of filets.

Place filets on warm dinner plates and spoon Cherry Tomato Salad with juices on each. Serve hot.

This recipe yields 2 servings.

Each serving: 222 calories; 365 mg sodium; 89 mg cholesterol; 9 grams fat; 9 grams carbohydrates; 25 grams protein; 0.55 gram fiber.