Thyme-Roasted Salmon with Crunchy Veggie Salsa - News, Weather, Sports, Toledo, OH

Thyme-Roasted Salmon with Crunchy Veggie Salsa

Thyme-Roasted Salmon with Crunchy Veggie Salsa

Serves 4; 3 ounces fish and 1/4 cup salsa per serving


1/2 medium cucumber (about 3 ounces), peeled, seeded, and chopped

1/4 cup quartered or chopped grape tomatoes (about 2 ounces)

1/2 medium green bell pepper, chopped

1/4 cup finely chopped radishes

2 tablespoons snipped fresh cilantro

2 tablespoons finely chopped red onion

1 teaspoon grated lime zest

2 tablespoons fresh lime juice

1 teaspoon olive oil (extra virgin preferred)

1/4 teaspoon salt


Cooking spray

4 salmon fillets (about 4 ounces each), rinsed and patted dry

1 teaspoon dried thyme, crumbled

1/4 teaspoon salt

1/4 teaspoon pepper (coarsely ground preferred)


Preheat the oven to 350°F.

In a medium bowl, gently stir together the salsa ingredients. Set aside.

Line a baking sheet with aluminum foil. Lightly spray with cooking spray.

Put the fish on the foil. Sprinkle the thyme, salt, and pepper over the fish. Using your fingertips, gently press the seasonings so they adhere to the fish.

Bake for 20 minutes, or until the desired doneness.

Transfer the fish to plates. Spoon the salsa and its accumulated juices beside or over the fish.


Nutrients per Serving

Calories                               170

Total Fat                            6.5 g

Saturated Fat                      1.0 g

Trans Fat                            0.0 g

Polyunsaturated Fat              1.0 g

Monounsaturated Fat            2.5 g

Cholesterol                          52 mg

Sodium                              382 mg

Carbohydrates                       4 g

Fiber                                    1 g

Sugars                                 2 g

Protein                               24 g


Dietary Exchanges

3 lean meat

This recipe is reprinted with permission from Recipes for the Heart, Copyright © 2012 by the American Heart Association. Published by Publications International, Ltd. Available on starting mid-February, while supplies last.

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