SALMON WITH ROASTED PLUM TOMATOES

SALMON WITH ROASTED PLUM TOMATOES

Yield: 4 servings
Source: "The Complete Diabetes Prevention Plan"

INGREDIENTS
Topping ingredients:
- 4 medium-large plum tomatoes, cut into 3/4-inch chunks
- 1 tablespoon balsamic vinegar
- 1 teaspoon crushed garlic
- 1/4 teaspoon dried oregano

Rest of ingredients:
- 4 boneless skinless salmon fillets (5 ounces each)
- 1/4 teaspoon salt
- 1/2 teaspoon coarsely ground black pepper
- Olive oil cooking spray
- 1/4 cup thinly sliced scallions

DIRECTIONS
Preheat oven to 450 degrees.

Combine the topping ingredients in a bowl
and toss to mix well. Set aside.

Rinse the salmon fillet with cool water and pat dry with paper
towels. Sprinkle both sides of each fillet with some of the
salt and pepper. Coat a medium baking sheet with nonstick
cooking spray and arrange the fillets on the pan. Spray the tops
lightly with the cooking spray. Coat another medium baking sheet
with cooking spray and spread the tomato mixture over the sheet.

Place both baking sheets in the oven and bake for about
10 minutes, until the fish flakes easily with a fork and
the tomatoes are tender but not mushy. If the tomatoes are
done before the fish is, remove them from the oven and set
aside to keep warm. Serve the fillets hot, topping each
serving with some of the tomatoes and a sprinkling of scallions.

Nutritional Information Per Serving (1/4 of recipe):
Calories: 219, Carbohydrate: 4 g, Cholesterol: 78 mg, Fat: 9.2 g,
Fiber: 0.8 g, Protein: 29 g, Sodium: 215 mg, Calcium: 26 mg
Diabetic Exchanges: 3 Lean Meat, 1 Vegetable