| |
| INGREDIENTS |
| 2 cups |
cherry tomatoes |
| 1½ tsp. |
chopped fresh thyme |
| 1 tsp. |
olive oil |
| ¼ tsp. |
salt (optional) |
| ¼ tsp. |
black pepper |
| 2 |
garlic cloves, minced |
| |
nonfat cooking spray |
| 2 |
(6 ounce) salmon fillets (about 1-inch thick) |
| 2 tbsp. |
fresh lemon juice |
|
|
|
| RECIPE |
-
Preheat oven to 400°F.
-
Combine first 6 ingredients in a jelly roll pan coated with cooking spray; toss to coat tomatoes.
-
Bake for 15 minutes.
-
Add fish to pan. Bake an additional 10 minutes or until fish flakes easily when tested with a fork.
-
Serve the tomato mixture over fish. Drizzle with lemon juice.
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|
|
| SERVING SUGGESTION |
SERVING SIZE:
1 fillet w/ ½ cup tomatoes
NUMBER OF SERVINGS:
2
|
|
|
| NUTRITION FACTS |
| |
| Calories |
265 |
|
| Total Fat |
13 g |
|
| Sodium |
368 mg |
|
| Total Carbohydrates |
10 g |
|
| Fiber |
2 g |
|
| Protein |
29 g |
|
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|
