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."
Tomato and Onion Salmon
Tomato and Onion Salmon
Prep Time
15 min
Cook Time
15 min
Yield
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
Directions
- 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.
Nutrition Facts
1 each: 318 calories, 18g fat (3g saturated fat), 84mg cholesterol, 171mg sodium, 9g carbohydrate (5g sugars, 2g fiber), 30g protein. Diabetic Exchanges: 4 lean meat, 1-1/2 fat, 1/2 starch.
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