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Roasted salmon with tomato basil caper sauce

Roasted salmon with tomato basil caper sauce

This easy recipe makes a great meal tonight — and provides tasty ingredients for planned leftovers next week. That’s because it includes extra portions you can freeze then dress up with a a vegetable side dish such as a fresh spinach and tomato salad with Kalamata olives, dressed with light vinaigrette.

Lemon-herb seasoning can be hard to find, so substitute no-salt lemon-garlic seasoning, or make your own seasoning blend with 4 tablespoons each of dried basil and dried oregano; 1 ½ tablespoons each of black pepper, onion powder, celery seeds and powdered basil; and ½ teaspoon each of garlic powder and fresh lemon rind.

Mix together until well blended and store in an airtight container in a cool, dry, dark place. This mixture keeps for up to six months.

Roasted salmon with tomato basil caper sauce

Served with roasted parmesan cauliflower and brown rice Ingredients:

  • 6 salmon fillets, approximately 6 ounces each
  • 2 tablespoons low-salt lemon-herb seasoning
  • 4 cups cauliflower florets
  • 3 tablespoons grated Parmesan cheese
  • 1 cup chopped fresh Roma tomatoes or 1 can low-salt dice tomatoes, well drained
  • 1/4 cup chopped or slivered fresh basil leaves (or 1 heaping tablespoon of dried basil)
  • 2 tablespoons drained capers
  • 4 cups brown rice, cooked according to package directions

Preheat oven to 400 degrees F.

Spray two large baking sheets with olive oil cooking spray.

Sprinkle seasoning generously over both sides of salmon. Stir together tomatoes, basil and capers in a medium bowl. Set aside.

Place filets on one baking sheet.

Arrange cauliflower on another baking sheet. Spray the vegetables with cooking spray and sprinkle Parmesan over the top.

Roast the fish and cauliflower for 15 minutes, until both are tender and lightly browned.

For four servings, place one cooked fillet on each plate and top with a generous spoonful of the tomato mixture.

Serve with ½ cup of rice per person, and equal portions of cauliflower.

Place the remaining salmon fillets and two cups of rice in separate containers and freeze for another meal.

Adapted from a recipe by Robin Miller, copyright 2006, Food Network Nutrition information (per 6 ounce salmon fillet with ½ cup cooked brown rice): 590 calories, 15 g total fat, 2 g saturated fats, 64 mg cholesterol, 300 mg sodium, 48 g carbohydrates, 34 g protein.

About Sheryll Clarke

Sheryll Clarke is a Ascension Medical Group registered dietitian who specializes in helping kids and adults control their weight and manage health conditions through healthy food choices. When she's not enjoying the great outdoors, she loves collecting healthy recipes. She received her master’s degree in Foods and Nutrition from Kansas State University.