Skillet Salmon & Parmesan Potatoes

Jim Bathie

Yield:

2 servings (3 ounces salmon, 2 potato halves, and 1 1/2 cups salad)

Recipe Time

Prep: 8 Minutes
Cook: 12 Minutes

Nutritional 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

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

Preparation

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.

Note:

The CarbLovers Diet

July 2010