- 2
Ingredients
- 2 large Roma tomatoes, seeded and diced
- 1 tablespoon sweet vermouth or white wine
- 2 tablespoons fresh julienned basil
- 1 medium shallot finely chopped (or 3 tablespoons finely chopped red onion)
- 2 teaspoons minced garlic
- 2 teaspoons extra-virgin olive oil
- 1 teaspoon lemon juice
- Tiny dash red pepper flakes (optional)
- Sprinkle of salt and pepper to taste
- 8 to 10 spinach leaves
- 2 (5-ounce) skinned salmon fillets
Preparation
Step 1
1. Preheat the oven to 375°F.
2. In a small bowl, mix together the tomatoes, vermouth, basil, shallot, garlic, olive oil, lemon juice, and red pepper and set aside.
3. Take 2 large pieces of foil and spray with cooking spray. Divide the spinach between the two sheets of foil, and place fillets on top of the spinach. Top each fillet with the tomato mixture. Bring up the sides of the foil, fold over, and seal to create a “packet.” Seal by turning the edges a small portion at a time, starting at the bottom sides and working to a point. Place sealed packets onto a baking sheet and bake for 20 minutes.
Nutrition Information Per Serving (1 packet): Calories 350 | Carbohydrate 6g (Sugars 6g) | Total Fat 15g (Sat Fat 4g) | Protein 35g | Fiber 2g | Cholesterol 90mg | Sodium 100mg | Food Exchanges: 4 Medium-Fat Meat, 1 Vegetable, 1 Fat | Carbohydrate Choices: 1/2 | Weight Watcher Freestyle Point Comparison: 1