Healthified Salmon with Marjoram-Dijon Tomatoes

Healthified Salmon with Marjoram-Dijon Tomatoes

Healthified Salmon with Marjoram-Dijon Tomatoes
Provided by:
total prep
55% less sat fat • 53% less sodium than the original recipe— see the comparison. Create bistro-style salmon flavored with a warm tomato topper in just 30 minutes.

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)

Directions

  • 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.

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