Roast Salmon with Tomato Sauce

Rita Maas
4 servings


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Fresh tarragon
Finely grated lime rind
1 (26.5-ounce) package vacuum-packed chopped tomatoes
4 salmon fillets (about 6 ounces each)
Lime wedges


Preheat oven to 375°. Combine 1 tablespoon tarragon, 2 tablespoons drained capers, 1/4 teaspoon rind, and tomatoes in an 8-inch-square baking dish; season with salt and pepper. Place salmon, skin side down, on mixture; sprinkle with salt and pepper. Cover with foil. Bake at 375° for 15 minutes; uncover and bake 20 additional minutes, or until the fish flakes easily. Divide sauce among 4 plates; place a salmon fillet on each. Garnish with lime wedges.

Created date

October 2003

Nutritional Information

Calories 312
Fat 13 g
Satfat 3 g
Monofat 6 g
Polyfat 3 g
Protein 38 g
Carbohydrate 9 g
Fiber 3 g
Cholesterol 87 mg
Iron 1 mg
Sodium 575 mg
Calcium 55 mg