- 10 min
- 35 min
Submitted by Barbara Day, M.S., R.D.
- 4 skin-on salmon fillets (4 oz each)*
- 2 cups fresh chopped baby spinach leaves
- 1 cup fresh sliced mushrooms
- 1 medium fresh tomato, chopped
- 1/3 cup Sun Dried Tomato Vinaigrette dressing
This is a very easy recipes that’s full of vegetables as well. You can add brown rice or quinoa to round out the meal. You can substitute the dressing for you favorite vinaigrette dressing if you like.
Per Serving: 220 calories, 26 grams protein, 11 grams of fat, 5 grams of CHO, 1 grams of dietary fiber, 326 mg sodium.
Heat oven to 375 degrees. Place fish in 13 X 9 inch baking dish skin side down. Spray dish with cooking spray. Mix tomato, spinach, mushrooms & dressing. Spoon over fish. Bake for 20 to 25 minutes or until fish flakes easily with a fork.
4 skin-on salmon fillets (4 oz each)
Sun Dried Tomato Vinaigrette dressing
*You can substitute red snapper or orange roughy fillets.
Barbara Day, M.S., R.D., is a registered dietitian with a Master’s Degree in clinical nutrition. The former publisher of Kentuckiana HealthFitness Magazine, Kentuckiana Healthy Woman magazine and radio show host of Health News You Can Use, Barbara has over 44 years of experience in promoting healthy lifestyles to consumers. Barbara worked as Nutrition Consultant to the Navy SEALs (8 years) and the University of Louisville Athletic Department (10 years). Barbara currently writes a weekly nutrition column for the Southeast Outlook. Barbara is a runner, cyclist, hiker, a mother and grandmother to 13 grandchildren.