Salmon Supreme
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
Approximately 1 lb. salmon fillets2 - 14.5 oz cans of diced tomatoes (petite are best)1 medium onion, chopped.25 c. veggie broth.25 - .5 tsp Old Bay Seasoning (to taste)Salt and Pepper (to taste)
Preheat the oven to 350.
Saute the onion in the veggie broth until translucent. Drain the tomatoes somewhat (just the extra at the top) and add them with the seasonings to the onions. Cook until thickened, stirring occasionally. Length of time depends on how much liquid is in there, but it usually takes at least 15-20 minutes.
Put a piece of foil on a cooking sheet with raised sides and spray with cooking spray. Lay the salmon in... if you have a really fat fillet, you may want to cut it into pieces so it will cook more evenly.
Spoon the tomatoe mixture evenly over the fillets, to cover. Bake at least 15 minutes for each inch of thickness.
I like it served with saffron rice and fresh green beans. Enjoy!
Serving Size: Makes 4 - 4oz servings
Number of Servings: 4
Recipe submitted by SparkPeople user JDURK002.
Saute the onion in the veggie broth until translucent. Drain the tomatoes somewhat (just the extra at the top) and add them with the seasonings to the onions. Cook until thickened, stirring occasionally. Length of time depends on how much liquid is in there, but it usually takes at least 15-20 minutes.
Put a piece of foil on a cooking sheet with raised sides and spray with cooking spray. Lay the salmon in... if you have a really fat fillet, you may want to cut it into pieces so it will cook more evenly.
Spoon the tomatoe mixture evenly over the fillets, to cover. Bake at least 15 minutes for each inch of thickness.
I like it served with saffron rice and fresh green beans. Enjoy!
Serving Size: Makes 4 - 4oz servings
Number of Servings: 4
Recipe submitted by SparkPeople user JDURK002.
Nutritional Info Amount Per Serving
- Calories: 233.8
- Total Fat: 9.4 g
- Cholesterol: 80.5 mg
- Sodium: 359.6 mg
- Total Carbs: 6.3 g
- Dietary Fiber: 1.4 g
- Protein: 29.9 g
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