SKINNY SALMON WITH MARJORAM-DIJON TOMATOES

Skinny Salmon with Marjoram-Dijon Tomatoes image

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

Ingredients

One 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)

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