With a delicious crust, this salmon is succulent and special enough for company. Serve with Zucchini Rice Pilaf.
- Portion size 2 servings
- Credits : Canadian Living Magazine: May 2006
- 1/2 teaspoon each dried basil and thyme
- 1/4 teaspoon each salt and pepper
- 2 salmon fillets (each 6 oz/175 g)
- 1 tomato
- 1 teaspoon vegetable oil
- lemon wedges
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.
Nutritional facts <b>Per serving:</b> about
- Sodium 364 mg
- Protein 27 g
- Calories 277.0
- Total fat 17 g
- Cholesterol 74 mg
- Saturated fat 3 g
- Total carbohydrate 4 g
- Iron 8.0
- Folate 22.0
- Calcium 3.0
- Vitamin A 6.0
- Vitamin C 32.0