Herb-Crusted Salmon and Tomato
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With a delicious crust, this salmon is succulent and special enough for company. Serve with Zucchini Rice Pilaf.
Servings: 2
Ingredients:
| Nutritional Info | |
| Per serving: about | - |
| cal | 277 |
| pro | 27 g |
| total fat | 17 g |
| sat. fat | 3 g |
| carb | 4 g |
| fibre | 1 g |
| chol | 74 mg |
| sodium | 364 mg |
| % RDI: | - |
| calcium | 3% |
| iron | 8% |
| vit A | 6% |
| vit C | 32% |
| folate | 22% |
Suggested Recipes
-
1/2 tsp (2 mL) each dried basil and thyme
1/4 tsp (1 mL) each salt and pepper
2 salmon fillets (each 6 oz/175 g)
1 tomato
1 tsp (5 mL) vegetable oil
Lemon wedges
Preparation:
In small dish, combine basil, thyme, salt and pepper; rub half over salmon. Cut tomato in half; sprinkle cut sides with remaining herb mixture.
In skillet, heat oil over medium-high heat; brown salmon, skin side up, about 4 minutes. Turn salmon and add tomato halves to pan; fry, turning tomato once, until salmon flakes easily when tested, about 6 minutes. Serve with lemon to squeeze over fish.
Additional Information
Tags:
Source
Canadian Living Magazine: May 2006
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