Salmon with Marjoram-Dijon Tomatoes

Create bistro-style salmon flavored with a warm tomato topper in just 30 minutes.

Here's the skinny:

2 tablespoons butter > Nonstick cooking spray
1/2 teaspoon salt > 1/8 teaspoon salt
1 can (14.5 oz) diced tomatoes > 6 fresh roma tomatoes, seeded and chopped (about 1 pound)
1/4 cup mayonnaise > 1 tablespoon Dijon-style mustard

Nutritional Highlights

Calories

470 (before)

320 (after)

Total Fat

36 g (before)

19 g (after)

Saturated Fat

10 g (before)

4 1/2 g (after)

Sodium

830 mg (before)

390 mg (after)

Vitamin A (%DV)

15 % (before)

25 % (after)

Prep Time:15 min

Start to Finish:30 min

makes:4 Servings

1 1 1/4-pound fresh salmon fillet, about 1 inch thick
Nonstick cooking spray
1/8 teaspoon salt
6 fresh roma tomatoes, seeded and chopped (about 1 pound)
1 tablespoon white wine Worcestershire sauce
1/4 teaspoon coarsely ground black pepper
1/8 teaspoon salt
1 tablespoon Dijon-style mustard
1 tablespoon snipped fresh marjoram or oregano
Fresh oregano sprigs (optional)

1 Thaw fish, if frozen. Preheat oven to 450°F. Lightly coat a 13x9x2-inch baking pan with nonstick cooking spray. Rinse fish; pat dry. Cut fish into four serving-size portions. Sprinkle with 1/8 teaspoon salt.
2 Place portions, skin sides up, in pan, tucking under any thin edges. Arrange tomatoes around salmon. Sprinkle tomatoes with Worcestershire sauce, pepper, and 1/8 teaspoon salt.
3 Bake uncovered for 12 to 16 minutes or until fish flakes easily when tested with a fork. Remove skin from fish; discard skin. Transfer fish to dinner plates. Stir mustard and marjoram into tomatoes.
4 Serve tomato mixture with fish. If desired, garnish with oregano sprigs.

1 Thaw fish, if frozen. Preheat oven to 450°F. Lightly coat a 13x9x2-inch baking pan with nonstick cooking spray. Rinse fish; pat dry. Cut fish into four serving-size portions. Sprinkle with 1/8 teaspoon salt.

2 Place portions, skin sides up, in pan, tucking under any thin edges. Arrange tomatoes around salmon. Sprinkle tomatoes with Worcestershire sauce, pepper, and 1/8 teaspoon salt.

3 Bake uncovered for 12 to 16 minutes or until fish flakes easily when tested with a fork. Remove skin from fish; discard skin. Transfer fish to dinner plates. Stir mustard and marjoram into tomatoes.

4 Serve tomato mixture with fish. If desired, garnish with oregano sprigs.

Nutritional Information

1 portion salmon and 1/3 cup tomatoes: Calories 320 (Calories from Fat 170); Total Fat 19g (Saturated Fat 4 1/2g, Trans Fat 0g); Cholesterol 75mg; Sodium 390mg; Total Carbohydrate 6g (Dietary Fiber 2g, Sugars 4g); Protein 30g % Daily Value Vitamin A 25%; Vitamin C 35%; Calcium 2%; Iron 4% Exchanges 4 Lean Meat, 1 1/2 Fat Carbohydrate Choices 1/2