Salmon Sizzler w/ Late Summer Veggies

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Nutritional Info
  • Servings Per Recipe: 1
  • 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

View full nutritional breakdown of Salmon Sizzler w/ Late Summer Veggies calories by ingredient


Introduction

Found on p. 193 of Healthy Cooking for Two (or just you) by Frances Price Found on p. 193 of Healthy Cooking for Two (or just you) by Frances Price
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

Directions

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.

TAGS:  Fish | Dinner | Fish Dinner |