SKINNY SALMON WITH MARJORAM-DIJON TOMATOES
55% less sat fat • 53% less sodium than the original recipe. Create bistro-style salmon flavored with a warm tomato topper in just 30 minutes.
Provided by Betty Crocker Kitchens
Categories Entree
Time 30m
Yield 4
Number Of Ingredients 10
Steps:
- 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. 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.
- 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. Serve tomato mixture with fish. If desired, garnish with oregano sprigs.
Nutrition Facts : Calories 260, Carbohydrate 1 g, Cholesterol 80 mg, Fat 3, Fiber 0 g, Protein 28 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 360 mg, Sugar 0 g, TransFat 0 g
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