Secrets of Skinny Cooking page 226
Preheat oven to 400*.
(Coat a saute pan with nonstick cooking spray and heat over high heat.) Add garlic and onion, season with 1/2 teasponn of salt. Cover and lower heat to medium-low. Cook for 5 minutes.
Uncover pan. Add tomatoes, capers, parsley and red pepper flakes. Raise heat to medium-high. Cook for 5 additional minutes, until vegetables release liquid and tomatoes begin to wilt. Stir in 1/2 teaspoon of salt, basil and mustard.
(Sauce can be made ahead of time.)
Meanwhile, place salmon fillets into a baking pan (coat fish with nonstick cooking spray). Sprinkle with salt and pepper. Top salmon with tomato mixture. Bake until fish flakes easily with a fork, about 20 minutes.
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Serving Size: 1 Serving (230g) | ||
Recipe Makes: 3 Servings | ||
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Calories: 237 | ||
Calories from Fat: 83 (35%) | ||
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Amt Per Serving | % DV | |
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Total Fat 9.2g | 12 % | |
Saturated Fat 1.4g | 7 % | |
Monounsaturated Fat 3g | ||
Polyunsanturated Fat 3.7g | ||
Cholesterol 78mg | 24 % | |
Sodium 1202.7mg | 41 % | |
Potassium 797.6mg | 21 % | |
Total Carbohydrate 7.6g | 2 % | |
Dietary Fiber 1.3g | 5 % | |
Sugars, other 6.3g | ||
Protein 29.5g | 42 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 237
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
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