Mediterranean Salmon
Leigh Beisch
Ingredients
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 4 (6-ounce) skinless salmon fillets (about 1 inch thick)
- Cooking spray
- 2 cups cherry tomatoes, halved
- 1/2 cup finely chopped zucchini
- 2 tablespoons capers, undrained
- 1 tablespoon olive oil
- 1 (2 1/4-ounce) can sliced ripe olives, drained
Preparation
1. Preheat oven to 425°.
2. Sprinkle salt and pepper over both sides of fish. Place fish in a single layer in an 11- x 7-inch baking dish coated with cooking spray. Combine tomatoes and remaining ingredients in a bowl; spoon mixture over fish. Bake at 425° for 22 minutes.
Print
- Yield: 4 servings (serving size: 1 fillet and 1/2 cup vegetable mixture)
Prep: 8 minutes; Cook: 22 minutes.
Nutritional Information
| Calories per serving: | 339 |
|---|---|
| Fat per serving: | 18g |
| Saturated fat per serving: | 4g |
| Monounsaturated fat per serving: | 9g |
| Polyunsaturated fat per serving: | 4g |
| Protein per serving: | 37g |
| Carbohydrates per serving: | 5g |
| Fiber per serving: | 2g |
| Cholesterol per serving: | 87mg |
| Iron per serving: | 2mg |
| Sodium per serving: | 424mg |
| Calcium per serving: | 43mg |
Good to Know
A great source of monounsaturated fat, this dish is filling and heart-healthy. Complete the Mediterranean meal with half a cup of whole-wheat couscous.This Recipe Is
Health
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