No food gets your heart ticking quite like salmon. It's low in
saturated fat, yet rich in polyunsaturated fats such as omega-3.
Eating fatty fish can help prevent memory loss as you age. This
tasty salmon and sautéed tomato dish will have you thinking smart
in no time.
Cooking/prep time: 30 minutes
Servings: 2 (4-oz. salmon; 1½ cups vegetables)
2 (4-oz.) salmon fillets, cut about ¾-inch thick
1 Tbsp. olive oil, divided
4 tsp. minced chives, divided
1 shallot, thinly sliced
2 c. cherry tomatoes, halved
¼ tsp. salt, divided
¼ tsp. pepper, divided
1 Tbsp. finely chopped fresh basil
½ small red and ½ small yellow bell pepper, roasted or grilled,
cut into thin strips
1 c. mixed baby greens
2 lemon wedges, optional
1. Brush each salmon fillet with ½ tsp. oil. Sprinkle each
fillet with ½ tsp. chives. Set aside 30 minutes. Wipe off
2. Meanwhile, heat 1 tsp. oil in large nonstick skillet. Add
shallot and tomatoes. Sprinkle on 1⁄8 tsp. each salt and pepper.
Cook over medium-high heat for 2 to 3 minutes or until tomatoes are
pulpy. Stir in basil. Spoon tomato mixture onto deep serving plate.
3. For grilling, brush grill lightly with ½ tsp. oil; preheat
grill. Brush salmon lightly with remaining ½ tsp. oil and season
with remaining 1⁄8 tsp. each salt and pepper. Grill salmon starting
skin-side down over medium-high heat, 4 to 5 minutes per side or
until cooked through. For indoor cooking, wipe out nonstick
skillet. Heat remaining 1 tsp. oil over medium-high heat. Season
salmon with remaining 1⁄8 tsp. each salt and pepper. Add salmon to
skillet, skin-side down. Cook for 4 to 5 minutes per side or until
cooked through to center. Remove from skillet.
4. To assemble, arrange salmon over tomatoes. Sprinkle remaining
chives over salmon and tomatoes. Place pepper strips over salmon.
Place baby greens on plate. Garnish with lemon wedges.
Nutritional information per serving:
285 calories, 13.5 grams total fat, 33 grams protein, 13 grams
carbohydrates, 44 milligrams cholesterol, 350 milligrams sodium and
3.5 grams dietary fiber