Skinny Salmon With Marjoram Dijon Tomatoes Recipes

SKINNY SALMON WITH MARJORAM-DIJON TOMATOES

Skinny Salmon with Marjoram-Dijon Tomatoes image

55% less sat fat • 53% less sodium than the original recipe. Create bistro-style salmon flavored with a warm tomato topper in just 30 minutes.

Provided by Betty Crocker Kitchens

Categories Entree

Time 30m

Yield 4

Number Of Ingredients 10

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)

Steps:

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.

Nutrition Facts : Calories 260, Carbohydrate 1 g, Cholesterol 80 mg, Fat 3, Fiber 0 g, Protein 28 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 360 mg, Sugar 0 g, TransFat 0 g

DIJON BAKED SALMON

Dijon Baked Salmon image

This Dijon baked salmon is incredibly flavorful, moist, flaky, and a healthy dinner recipe that's made in under 30 minutes!

Provided by Lisa Bryan

Categories Main Course

Time 25m

Number Of Ingredients 7

Ingredients

1 1/2 lbs salmon (King, Sockeye or Coho salmon)
1/4 cup fresh parsley (finely chopped)
1/4 cup Dijon mustard
1 tbsp lemon juice
1 tbsp avocado oil
3 garlic cloves (finely chopped)
salt and pepper

Steps:

Preheat your oven to 375 degrees Fahrenheit. Mix together the mustard, parsley, lemon juice, oil, and garlic in a small bowl.
Place the salmon on a parchment lined baking tray and generously coat the top of the salmon with the herbed mustard mix.
Bake the salmon for 18-20 minutes (depending on size and thickness), then slice it into individual portions and serve immediately.

Nutrition Facts : Calories 249.7 kcal, Carbohydrate 1.9 g, Protein 30.5 g, Fat 13.4 g, SaturatedFat 1.7 g, Cholesterol 87.1 mg, Sodium 371 mg, Fiber 0.5 g, Sugar 0.3 g, ServingSize 1 serving

SALMON WITH BREADCRUMB, OLIVE AND SUN-DRIED TOMATO CRUST

Salmon with Breadcrumb, Olive and Sun-Dried Tomato Crust image

Categories Fish Olive Tomato Bake Dinner Seafood Salmon Winter Bon Appétit Sugar Conscious Pescatarian Peanut Free Tree Nut Free Soy Free

Yield Makes 4 servings

Number Of Ingredients 10

Ingredients

1/4 cup chopped pitted Kalamata olives or other brine-cured black olives
1/4 cup chopped pitted green olives
1/4 cup chopped drained oil-packed sun-dried tomatoes
3 garlic cloves, minced
2 tablespoons (1/4 stick) butter, melted
1 1/2 teaspoons chopped fresh rosemary
1 1/2 teaspoons chopped fresh thyme
5 1/2 teaspoons Dijon mustard
1 cup panko (Japanese breadcrumbs)*
4 5- to 6-ounce salmon fillets

Steps:

Preheat oven to 400°F. Mix black and green olives, sun-dried tomatoes, garlic, butter, rosemary and thyme in medium bowl. Mix in 1 1/2 teaspoons Dijon mustard, then breadcrumbs.
Butter large baking sheet. Place salmon fillets on prepared sheet. Spread 1 teaspoon mustard over each. Pack 1/4 of breadcrumb mixture onto each mustard-coated fillet. Bake until fillets are just opaque in center, about 12 minutes.
*Available in Asian markets and in the Asian foods section of some supermarkets.

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