Tomato and Onion Salmon

Name: Tomato and Onion Salmon
Prep time: 15 min
Cook time: 15 min
Total time: 30 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

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."

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.

Originally published as Salmon Bake for Two in Taste of Home December/January 2007