Salmon and Tomato Recipe – the fresh taste of summer

I love cooking in the summer. There are so many wonderful (and local) fresh ingredients at the market (grocery store, farmers market, etc) and in the garden.  This week a local grocery store is running a special on wild salmon and there is bummer crop of tomatoes in the garden…. so I decided to make a dish with salmon and tomatoes. Now to find the right recipe…

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I went to MyRecipes.com (www.myrecipes.com) and searched the words (salmon tomatoes) to find a recipe with those ingredients. The site came up with multiple suggestions — so many temptations. I selected ‘Salmon with Roasted Cherry Tomatoes’ (Cooking Light, April 2004).  Just reading the recipe was a treat — and I had the ingredients in my pantry.

Dinner was delicious and this recipe will be a staple in our summer cooking rotation. Enjoy this simple, easy-to-prepare healthy and scrumptious meal; it is perfect for a quick-and-easy to prepare weekday dinner or for suitable for company.

Salmon with Roasted Cherry Tomatoes

Yield:  2 servings (serving size: 1 fillet and 1/2 cup tomato mixture)

Ingredients

• 2 cups cherry tomatoes
• 1 1/2 teaspoons chopped fresh thyme
• 1-teaspoon olive oil
• 1/4-teaspoon salt
• 1/4-teaspoon black pepper
• 2 garlic cloves, minced
• Cooking spray
• 2  (6-ounce) salmon fillets (about 1 inch thick)
• 2 tablespoons fresh lemon juice

Preparation

Preheat oven to 400°. Prepared a jellyroll pan with cooking spray.

Combine first 6 ingredients in a medium bowl; toss to coat and spread out on prepared jellyroll pan. Bake at 400° for 12-15 minutes. Add fish to pan. Bake an additional 10 minutes or until fish flakes easily when tested with a fork. Serve the tomato mixture over fish. Drizzle with lemon juice.

Note: I used a combination of quartered Roma and cherry tomatoes.

Serving suggestions: Serve with rice or couscous and a summer vegetable.

Nutritional Information
Calories:  265 (43% from fat)
Fat: 12.6g (sat 2.7g,mono 6g,poly 2.8g)
Protein:  28.7g
Carbohydrate:   9.6g
Fiber:  1.8g
Cholesterol:   65mg
Iron:   1.2mg
Sodium:  368mg
Calcium:  37mg

Recipe source & inspiration: Cooking Light, APRIL 2004; photo credit www.myrecipes.com

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