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Skillet Salmon & Parmesan Potatoes

Jim Bathie
Prep time 8 mins
Cook time 12 mins
Yield 2 servings (3 ounces salmon, 2 potato halves, and 1 1/2 cups salad)

Ingredients

  • 1 (6-ounce) salmon fillet (about 1-inch thick)
  • Cooking spray
  • 2 medium potatoes
  • 4 tablespoons grated Parmesan cheese
  • 2 cups mixed salad greens
  • 1 cup chopped tomatoes
  • 2 tablespoons low-fat balsamic vinaigrette
  • 1 lemon
  • Salt and pepper to taste

Nutrition Information

  • calories 410
  • fat 12 g
  • satfat 3.5 g
  • monofat 2 g
  • polyfat 2 g
  • protein 30 g
  • carbohydrate 49 g
  • fiber 7 g
  • cholesterol 50 mg
  • sodium 800 mg
  • 2.1 g

How to Make It

  1. Heat a nonstick skillet or grill pan over medium-high heat. Coat fish with cooking spray. Add fish to pan, and cook 6 minutes on each side or until fish flakes easily when tested with a fork.

  2. While fish cooks, pierce potatoes with a fork; arrange in a circle on paper towels in a microwave oven. Microwave on HIGH 8 to 10 minutes, rearranging potatoes after 5 minutes. Let stand 5 minutes.

  3. Cut cooked potatoes in half, and sprinkle with salt, pepper, and cheese.

  4. Combine greens, tomatoes, and vinaigrette in a bowl; toss gently.

  5. Cut lemon in half, and squeeze lemon juice over fish. Serve with potatoes and salad.

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