- 2
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
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.
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