Salmon is quick-cooking and full of omega-3 fatty acids. This Mediterranean recipe adds so much flavor to the fish with olives, capers, zucchini and tomatoes.
Prep Time: 8 minutes
Cook Time: 22 minutes
Yield: 4 servings (serving size: 1 fillet and 1/2 cup vegetable mixture)
1/4 teaspoon salt
1/4 teaspoon black pepper
4 (6-ounce) skinless salmon fillets (about 1 inch thick)
2 cups cherry tomatoes, halved
1/2 cup finely chopped zucchini
2 tablespoons capers, undrained
1 tablespoon olive oil
1 (2 1/4-ounce) can sliced ripe olives, drained
1. Preheat panggangan to 425°.
2. Sprinkle salt and pepper over both sides of fish. Place fish in a single layer in an 11- x 7-inch baking dish coated with cooking spray. Combine tomatoes and remaining ingredients in a bowl; spoon mixture over fish. Bake at 425° for 22 minutes.
Calories per serving: 339
Fat per serving: 18g
Saturated fat per serving: 4g
Monounsaturated fat per serving: 9g
Polyunsaturated fat per serving: 4g
Protein per serving: 37g
Carbohydrate per serving: 5g
Fiber per serving: 2g
Cholesterol per serving: 87mg
Iron per serving: 2mg
Sodium per serving: 424mg
Calcium per serving: 43mg
Good to Know
A great source of monounsaturated fat, this dish is filling and heart-healthy. Complete the Mediterranean meal with half a cup of whole-wheat couscous.
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