Herb-Crusted Salmon and Tomato

Author: Canadian Living

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

Ingredients

  • 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

Method

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

%RDI

  • Iron 8.0
  • Fibre 0.0
  • Folate 22.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 3.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 6.0
  • Vitamin C 32.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Herb-Crusted Salmon and Tomato

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