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Skinny Salmon with Marjoram-Dijon Tomatoes
Skinny Salmon with Marjoram-Dijon Tomatoes
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Prep Time:
15 minutes
Total Time:
30 minutes
"Lighter bistro-style salmon with tomato topping ready in 30 minutes!"
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 tablespoon Dijon-style mustard
  • 1 tablespoon snipped fresh marjoram or oregano
  • Fresh oregano sprigs (optional)
Instructions:
  • If your fish is frozen, let it thaw first. Preheat your oven to 450°F. Lightly coat a 13x9x2-inch baking pan with nonstick cooking spray. Rinse the fish and pat it dry. Cut the fish into four serving-size portions. Sprinkle the fish with 1/8 teaspoon of salt. Place the portions, skin sides up, in the pan, tucking under any thin edges. Arrange the tomatoes around the salmon and sprinkle them with Worcestershire sauce, pepper, and 1/8 teaspoon salt.
  • Bake the fish uncovered for 12 to 16 minutes or until easily flaked with a fork. Remove and discard the skin. Transfer the fish to plates. Combine mustard and marjoram with tomatoes. Serve the tomato mixture with the fish, garnishing with oregano sprigs if desired.

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