Baked Salmon and Tomatoes

Salmon is one of the healthiest foods on the planet, with high-quality protein, heart-healthy omega-3 fats, and no carbohydrates. It’s also naturally tasty. This recipe combines salmon with ripe tomatoes in a one-step recipe with basil and olive oil. Just place the ingredients on foil and fold up the corners to form pouches, and then bake or grill. 

Variations and Serving Suggestions

• It’s okay to use canned tomatoes if you don’t have fresh tomatoes.
• Serve the salmon with a side of ½ cup cooked brown rice or whole-grain pasta per person. 
• For a low-carb meal, try the salmon with riced cauliflower or beans, or consider topping it with ½ ounce of feta or goat cheese before serving.
• Try other types of seafood like tilapia, cod, or shrimp.
• Give it southwestern flair with cilantro and dried cumin and chili powder instead of basil leaves, and add 2 cups of corn to the foil pouch. Serve with salsa.
• Have leftovers in a whole-grain wrap or whole-grain taco shell, or serve them on a bed of salad greens.
• Add olives, capers, or other herbs like oregano or rosemary,

Baked Salmon with Tomatoes

Makes 4 servings

Ingredients:

• 4 small salmon filets, about 12-16 ounces
• 1 tablespoon of olive oil
• 4 medium tomatoes, in medium-thick slices, or 2 cups of cherry or grape tomatoes, halved
• Handful of fresh basil leaves
• Salt and pepper to taste

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Directions: 

1. Preheat the oven to 450 degrees. 
2. Toss the tomatoes, olive oil, basil, salt, and pepper in a bowl.
3. Place a piece of salmon on a piece of foil. Top it with ¼ of the tomato mixture. Fold the sides of the foil up and crease them together to make a packet. Place it on a baking sheet or pan.
4. Repeat with the other pieces of salmon.
5. Bake for 10 minutes or until the salmon flakes with a fork.

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Nutrition information per serving: 230 calories; 14 grams fat; 2.5 grams saturated fat; 55 mg cholesterol; 65 mg sodium; 3 grams carbohydrates; 1 gram dietary fiber; 2 grams sugar; 23 grams protein

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