Salmon with Summer Tomato Salsa - 11.2g Carbs, 3g Fiber, 0.9g Sugar
From: SparkPeople user MBH1118
4 (4 oz) fillets salmon, skin removed
1 cup chopped fresh tomato
1/2 Hass avocado, chopped
1 garlic clove, crushed
1 Tbsp balsamic vinegar
1 tsp olive oil
1/2 cup cooked corn kernels
1/4 cup minced red onion
1/4 cup chopped fresh cilantro
Salt and pepper, to taste
1 lime, cut in wedges
1. Preheat oven to 325 degrees.
2. Combine all ingredients (except salmon fillets and lime) in
small bowl and refrigerate for 30 minutes.
3. Bake salmon for 15-20 minutes, or until cooked thoroughly.
4. Serve salmon surrounded by the salsa and lime wedges.
Can serve salmon either hot or cool --
Serving cool salmon with salsa is a great summer recipe; just
refrigerate until cool.
Makes 4 4-oz fillets
Servings: 4
Nutrition per Serving:
253.5 Calories, 9.9g Total Fat, 1.5g Saturated Fat,
2.6g Polyunsaturated Fat, 4.4g Monounsaturated Fat,
75.9mg Cholesterol, 187.9g Sodium, 757.3mg Potassium,
11.2g Total Carbs, 3g Dietary Fiber, 0.9g Sugars, 30.6g Protein
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