Prep Time: 15 mins
Cook Time: 10 mins
Total Time: 25 mins
Makes 4 Servings
4 fish, salmon fillet, 6-ounce, skin on
pepper, black ground, to taste
1 tablespoon oil, olive, extra virgin
1 medium onion(s), chopped
2 clove(s) garlic, minced
1 pounds tomato(es), plum, chopped
3 ounce(s) spinach, baby
1 tablespoon capers, rinsed and drained
1 lemon, 4 wedges
Heat the oven to broil. Lightly coat a large heat-resistant baking dish with cooking spray.
Place salmon, flesh side up, in the baking dish, lightly season with salt and pepper, and broil without turning until salmon is cooked through, 8 to 10 minutes.
Meanwhile, in a large saucepan, heat oil over medium heat. Add onion and garlic; cook, stirring occasionally, until softened, about 7 minutes. Stir in tomatoes, spinach, and capers; cook for 2 minutes longer. Remove the pan from the heat.
Remove salmon from broiler and transfer to 4 serving plates. Spoon tomato mixture over salmon, squeeze lemon wedges over the top, and serve warm.
Nutritional Info (Per serving):
Calories: 386, Saturated Fat: 4g, Sodium: 273mg, Dietary Fiber: 3g, Total Fat: 22g, Carbs: 10g, Protein: 36g
Reprinted from: THE SOUTH BEACH DIET SUPERCHARGED by Arthur Agatston, MD with Joseph Signorile, PhD. © 2008 by Arthur Agatston, MD. Permission granted by Rodale, Inc., Emmaus, PA 18098. Available wherever books are sold or directly from the publisher by calling (800) 848-4735.