Grilled Salmon with Tomatoes, Spinach, and Capers - 10g Carbs, 3g Fiber
From: The South Beach Diet Supercharged
This simple, elegant, and delicious dish gives you a healthy dose
of heart-protective omega-3 fatty acids from the salmon. The tomatoes
provide the carotenoid lycopene, and the spinach delivers plenty of beta-carotene and folate. Grill extra and use for a salmon salad the
next day.
Prep Time: 15 min
Cook Time: 10 min
Total Time: 25 min
Servings: 4
1 spray cooking spray, coat dish
4 (6 oz) fillets salmon
Salt, to taste
Black peppercorns, freshly ground, to taste
1 Tbsp olive oil, extra-virgin
1 medium onion, chopped
2 cloves garlic, minced
1 lb plum tomatoes, chopped
3 cups spinach, baby (3 oz)
1 tablespoon capers, rinsed and drained
1 medium lemon, cut into 4 wedges
1. Heat the oven to broil. Lightly coat a large heat-resistant baking
dish with cooking spray. Place salmon, flesh side up, in the baking
dish, lightly season with salt and pepper, and broil without turning
until salmon is cooked through, 8 to 10 minutes.
2. Meanwhile, in a large saucepan, heat oil over medium heat. Add onion
and garlic; cook, stirring occasionally, until softened, about 7 minutes.
Stir in tomatoes, spinach, and capers; cook for 2 minutes longer. Remove
the pan from the heat.
3. Remove salmon from broiler and transfer to 4 serving plates. Spoon
tomato mixture over salmon, squeeze lemon wedges over the top, and serve
warm.
Servings: 4
Nutrition per Serving:
386 Calories, 22g Total Fat, 4g Saturated Fat, 273mg Sodium,
10g Carbs, 3g Dietary Fiber, 36g Protein
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