Baked Salmon Topped With Warm Cherry Tomato Salad Recipe
Servings: 2
Ingredients
- 8 lrg sliced cherry tomatoes - (abt 2/3 c.)
- 3 x green onions thinly sliced
- 2 Tbsp. diced celery
- 1 Tbsp. balsamic vinegar
- 2 tsp extra virgin olive oil
- 2 tsp light brown sugar - (lightly packed)
- 1/4 tsp dry basil
- 1/4 tsp celery seed Salt to taste Freshly-grnd black pepper to taste
- 2 x salmon filets - (5 ounce ea) skin removed, rinsed, and blotted dry Extra virgin olive oil spray Salt to taste Freshly-grnd black pepper to taste
Directions
- For the Cherry Tomato Salad: Heat tomatoes, green onions, celery, balsamic vinegar, extra virgin olive oil, brown sugar, basil, celery seed, salt and pepper to taste in small nonstick skillet over medium-high heat, stirring, till hot and well mixed, about 1 minute.
- For the Salmon: Lightly spray top of filets with extra virgin olive oil spray. Generously season with salt and pepper. Place salmon oiled-side up on foil-lined baking sheet sprayed with extra virgin olive oil spray. Bake at 450 degrees till sizzling and fish flakes with fork, 6 to 10 min, depending on thickness of filets.
- Place filets on hot dinner plates and spoon Cherry Tomato Salad with juices on each. Serve warm.
- This recipe yields 2 servings.
- NOTES :
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 904g | |
| Recipe makes 2 servings | |
| Calories 599 | |
| Calories from Fat 292 | 49% |
| Total Fat 32.51g | 41% |
| Saturated Fat 6.87g | 27% |
| Trans Fat 0.0g | |
| Cholesterol 109mg | 36% |
| Sodium 162mg | 7% |
| Potassium 2383mg | 68% |
| Total Carbs 32.36g | 9% |
| Dietary Fiber 8.6g | 29% |
| Sugars 22.35g | 15% |
| Protein 46.79g | 75% |
