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Rita Maas Photo by: Rita Maas

Roast Salmon with Tomato Sauce

Health APRIL 2003

  • Yield: 4 servings

Ingredients

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

Preparation

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.

Nutritional Information

Amount per serving
  • Calories: 312
  • Fat: 13g
  • Saturated fat: 3g
  • Monounsaturated fat: 6g
  • Polyunsaturated fat: 3g
  • Protein: 38g
  • Carbohydrate: 9g
  • Fiber: 3g
  • Cholesterol: 87mg
  • Iron: 1mg
  • Sodium: 575mg
  • Calcium: 55mg
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