[blindweightwatcher] SALMON ROASTED WITH TOMATOES AND OLIVES
- From: "Jan Bailey" <jb021951@xxxxxxxxxxx>
- To: <blindweightwatcher@xxxxxxxxxxxxx>
- Date: Tue, 3 Feb 2009 18:26:59 -0600
SALMON ROASTED WITH TOMATOES AND OLIVES
2 pounds ripe plum tomatoes, stem ends trimmed, cut into thin wedges
1/2 medium onion, peeled and cut into thin wedges
2 strips orange zest, cut into thin slivers
2 cloves garlic, minced
1 tablespoon extra-virgin olive oil
1/3 cup pitted Kalamata olives, coarsely chopped
1 tablespoon chopped fresh rosemary
1/4 teaspoon salt
Freshly ground pepper to taste
1 1/4 pounds salmon fillet (about 1 1/2 inches thick), skin removed,
cut into 4 portions
Preheat oven to 400 degrees. Combine tomatoes, onion, orange zest and
garlic in a large roasting pan or on a large baking sheet with sides.
Drizzle with oil and toss to coat. Roast, uncovered, stirring
occasionally, until the tomatoes and onion are tender and beginning
to brown on the edges, about 45 minutes. Remove pan from the oven.
Increase oven temperature to 450 degrees. Add olives and rosemary to
the pan; season with salt and pepper. Clear four spaces in the pan
and place a salmon piece in each. Spoon some of the tomato mixture on
top. Roast until the salmon is opaque in the center, 10 to 15
minutes, depending on the thickness.
Serves 4.
Nutrition facts per serving: 372 calories, 20 grams fat (3 grams sat,
6 grams mono), 90 mg cholesterol, 14 grams carbohydrate, 34 grams
protein, 3 grams fiber, 585 mg sodium, 1281 mg potassium.
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