Salmon Sizzler w/ Late Summer Veggies
- Number of Servings: 1
Ingredients
1 small tomato 3 - 4 leaves fresh basil 1 5oz salmon filet .5 tsp olive oil 1 small zucchini, thinly sliced 1 green onion, thinly sliced salt and pepper
1. Preheat oven to 450 degrees.
2. Core the tomato and cut it in half crosswise; gently squeeze the seeds from each half and cube the halves.
3. Stack the basil leaves, roll them into a cylinder and slice across to make thin strips.
4. Brush the salmon with the oil, arrange the fillet on a 12” square of heavy foil. To with zucchini, tomato, green onion, and basil. Sprinkle with salt and pepper. Fold the foil diagonally over the fish to form a triangle and seal it tightly by folding and crimping the edges.
5. Set a baking dish in the oven to heat for 5 minutes.
6. Lay the foil packets in the skillet and bake for 10 to 15 min, or until the salmon is opaque at the thickest part and the veggies are crisp-tender.
Serving Size: 1 serving
Number of Servings: 1
Recipe submitted by SparkPeople user FUTUREOD-17.
2. Core the tomato and cut it in half crosswise; gently squeeze the seeds from each half and cube the halves.
3. Stack the basil leaves, roll them into a cylinder and slice across to make thin strips.
4. Brush the salmon with the oil, arrange the fillet on a 12” square of heavy foil. To with zucchini, tomato, green onion, and basil. Sprinkle with salt and pepper. Fold the foil diagonally over the fish to form a triangle and seal it tightly by folding and crimping the edges.
5. Set a baking dish in the oven to heat for 5 minutes.
6. Lay the foil packets in the skillet and bake for 10 to 15 min, or until the salmon is opaque at the thickest part and the veggies are crisp-tender.
Serving Size: 1 serving
Number of Servings: 1
Recipe submitted by SparkPeople user FUTUREOD-17.
Nutritional Info Amount Per Serving
- Calories: 331.1
- Total Fat: 13.1 g
- Cholesterol: 100.6 mg
- Sodium: 94.7 mg
- Total Carbs: 14.7 g
- Dietary Fiber: 4.3 g
- Protein: 38.5 g
Member Reviews