Roast Salmon with Tomato Sauce

salmon-tomato-sauce Rita Maas


  • Fresh tarragon
  • Capers
  • Finely grated lime rind
  • 1 (26.5-ounce) package vacuum-packed chopped tomatoes
  • 4 salmon fillets (about 6 ounces each)
  • Lime wedges


Preheat oven to 375°. Combine 1 tablespoon tarragon, 2 tablespoons drained capers, 1/4 teaspoon rind, and tomatoes in an 8-inch-square baking dish; season with salt and pepper. Place salmon, skin side down, on mixture; sprinkle with salt and pepper. Cover with foil. Bake at 375° for 15 minutes; uncover and bake 20 additional minutes, or until the fish flakes easily. Divide sauce among 4 plates; place a salmon fillet on each. Garnish with lime wedges.

  • Yield: 4 servings

Nutritional Information

Calories per serving: 312
Fat per serving: 13g
Saturated fat per serving: 3g
Monounsaturated fat per serving: 6g
Polyunsaturated fat per serving: 3g
Protein per serving: 38g
Carbohydrate per serving: 9g
Fiber per serving: 3g
Cholesterol per serving: 87mg
Iron per serving: 1mg
Sodium per serving: 575mg
Calcium per serving: 55mg

Good to Know

For an extra serving of healthy, complex carbohydrates, add a half cup of whole-grain rice or couscous to this protein-packed meal.