Caesar Salmon with Roasted Tomatoes & Artichokes Recipe

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Caesar Salmon with Roasted Tomatoes & Artichokes Recipe
Caesar Salmon with Roasted Tomatoes & Artichokes Recipe photo by Taste of Home
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Caesar Salmon with Roasted Tomatoes & Artichokes Recipe

Read Reviews
5 1 1
Publisher Photo
This recipe is my "go to" recipe for quick dinners, family or guests. It's colorful, healthy, easy to prepare and absolutely delicious. The best part is it only calls for five ingredients! —Mary Hawkes, Prescott, Arizona
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 25 min.
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 25 min.

Ingredients

  • 4 salmon fillets (5 ounces each)
  • 5 tablespoons reduced-fat Caesar vinaigrette, divided
  • 1/4 teaspoon pepper, divided
  • 2 cups grape tomatoes
  • 1 can (14 ounces) water-packed artichoke hearts, drained and quartered
  • 1 medium sweet orange or yellow pepper, cut into 1-inch pieces

Directions

Preheat oven to 425°. Place salmon on one half of a 15x10x1-in. baking pan coated with cooking spray. Brush with 2 tablespoons vinaigrette; sprinkle with 1/8 teaspoon pepper.
In a large bowl, combine tomatoes, artichoke hearts and sweet pepper. Add the remaining vinaigrette and pepper; toss to coat. Place tomato mixture on remaining half of pan. Roast 12-15 minutes or until fish just begins to flake easily with a fork and vegetables are tender. Yield: 4 servings.
Originally published as Caesar Salmon with Roasted Tomatoes & Artichokes in Light Recipes 2015, p41

Nutritional Facts

1 fillet with 3/4 cup tomato mixture: 318 calories, 16g fat (3g saturated fat), 73mg cholesterol, 674mg sodium, 12g carbohydrate (4g sugars, 2g fiber), 28g protein. Diabetic Exchanges: 4 lean meat, 1 vegetable, 1 fat.

  • 4 salmon fillets (5 ounces each)
  • 5 tablespoons reduced-fat Caesar vinaigrette, divided
  • 1/4 teaspoon pepper, divided
  • 2 cups grape tomatoes
  • 1 can (14 ounces) water-packed artichoke hearts, drained and quartered
  • 1 medium sweet orange or yellow pepper, cut into 1-inch pieces
  1. Preheat oven to 425°. Place salmon on one half of a 15x10x1-in. baking pan coated with cooking spray. Brush with 2 tablespoons vinaigrette; sprinkle with 1/8 teaspoon pepper.
  2. In a large bowl, combine tomatoes, artichoke hearts and sweet pepper. Add the remaining vinaigrette and pepper; toss to coat. Place tomato mixture on remaining half of pan. Roast 12-15 minutes or until fish just begins to flake easily with a fork and vegetables are tender. Yield: 4 servings.
Originally published as Caesar Salmon with Roasted Tomatoes & Artichokes in Light Recipes 2015, p41

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Reviews forCaesar Salmon with Roasted Tomatoes & Artichokes

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shawnba User ID: 2581969 269321
Reviewed Jul. 11, 2017

"Salmon is one of our favorites, and this was really good. The tomatoes got a little caramelized, and were so sweet. Really nice way to prepare salmon, but would also be good with chicken"

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