Healthified Salmon with Marjoram-Dijon Tomatoes
Healthified Salmon with Marjoram-Dijon Tomatoes
Provided by: live better america
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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