Serves - 4 / Serving Size - 1 fillet
Preparation Time: 20 minutes
Cooking Time: 60 minutes
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 Tblspn extra-virgin olive oil
1/3 cup pitted Kalamata olives, coarsely chopped
1 Tblspn chopped fresh rosemary
1/4 tsp salt, or to taste
Freshly ground pepper to taste
1-1/4 pounds salmon fillet (about 1-1/2" thick), skin removed cut into 4 portions
1. Preheat oven 400ºF. 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.
2. 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 450º.
3. Add olives and rosemary to the pan; season with salt and pepper. Clear four spaces in the pan and place a salmon pieces in each. Spoon some of the tomato mixture on top.
4. Roast until the salmon is opaque in the center, 10 to 15 minutes, depending on the thickness.
Exchanges: 2 vegetable / 5 lean meat / 1 fat (mono)
Calories - 372 Sodium - 585mg
Total Fat - 20g Total Carbs - 14g
Saturated Fat - 3g Dietary Fiber - 3g
Monounsat Fat - 6g Protein - 34g
Cholesterol - 90mg
Source: The EatingWell Diabetes Cookbook by Joyce Hendley and The Editors of EatingWell
- Ok, so this recipe was another example of "using what I had" - grape tomatoes and dried rosemary. Maybe next time I'll have kalamata olives to put in.
- Instead of just 2 strips of orange zest, I probably added a total of 4 strips and it was still just enough, not overpowering at all.
- Since the weather cooperated today (hard to believe 70s in March), we grilled the salmon outside. This flavor combination is still a winner either way you choose to cook it.