[blindweightwatcher] Re: SALMON ROASTED WITH TOMATOES AND OLIVES

  • From: "Veronica Smith" <madison_tewe@xxxxxxxxx>
  • To: <blindweightwatcher@xxxxxxxxxxxxx>
  • Date: Wed, 4 Feb 2009 11:39:04 -0700

This recipe would be about 7 points a servings.  Do you suppose its all the 
olive oil? v
  ----- Original Message ----- 
  From: Jan Bailey 
  To: blindweightwatcher@xxxxxxxxxxxxx 
  Sent: Tuesday, February 03, 2009 5:26 PM
  Subject: [blindweightwatcher] SALMON ROASTED WITH TOMATOES AND OLIVES


  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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