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Tomato and Onion Salmon

 Tomato and Onion Salmon
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."
4 ServingsPrep/Total Time: 30 min.


  • 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


  • 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.
  • 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.
  • Spoon over salmon. Cover and bake at 350° for 13-18 minutes or
  • until fish flakes easily with a fork. Yield: 4 servings.
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,

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Tomato and Onion Salmon (continued)

Nutritional Facts: 30 g protein. Diabetic Exchanges: 4 lean meat, 1-1/2 fat, 1/2 starch.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.