Tomato and Onion Salmon Recipe
Tomato and Onion Salmon Recipe photo by Taste of Home

Tomato and Onion Salmon Recipe

Publisher Photo
Tomatoes, onions and lemon juice make this moist, flaky salmon something special. "My husband, Frank, and I really like salmon cooked this way," writes Lillian Denchick of Olmstedville, New York. "A salad and dinner rolls usually round out our menu."
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:4 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 4 servings

Ingredients

  • 4 salmon fillets (5 ounces each)
  • 2 teaspoons olive oil
  • 1/4 teaspoon dill weed
  • 1/4 teaspoon pepper
  • 2 medium tomatoes, thinly sliced
  • 1 medium onion, thinly sliced
  • 4 garlic cloves, minced
  • 1/2 cup reduced-sodium chicken broth
  • 1 tablespoon lemon juice
  • 2 tablespoons minced fresh parsley

Nutritional Facts

1 serving equals 318 calories, 18 g fat (3 g saturated fat), 84 mg cholesterol, 171 mg sodium, 9 g carbohydrate, 2 g fiber, 30 g protein. Diabetic Exchanges: 4 lean meat, 1-1/2 fat, 1/2 starch.

Directions

  1. Place salmon in a 13-in. x 9-in. baking dish coated with cooking spray. Drizzle with oil; sprinkle with dill and pepper. Top with tomatoes; set aside.
  2. In a small skillet coated with cooking spray, saute onion and garlic. Add the broth, lemon juice and parsley. Bring to a boil; cook for 2-3 minutes or until most of the liquid has evaporated.
  3. Spoon over salmon. Cover and bake at 350° for 13-18 minutes or until fish flakes easily with a fork. Yield: 4 servings.
Originally published as Tomato and Onion Salmon in Taste of Home December/January 2007, p19

Nutritional Facts

1 serving equals 318 calories, 18 g fat (3 g saturated fat), 84 mg cholesterol, 171 mg sodium, 9 g carbohydrate, 2 g fiber, 30 g protein. Diabetic Exchanges: 4 lean meat, 1-1/2 fat, 1/2 starch.

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.

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