Wild Salmon with Lemon Herb Oil and Roasted Tomatoes

From the Book, THE SKINNY RULES: The Simple, Nonnegotiable Principles for Getting to Thin by Bob Harper with Greg Critser. Copyright 2012 by Bob Harper. Reprinted by arrangement with Ballantine Books. All rights reserved.

Main Course

Ingredients

Olive oil spray		1 teaspoon chopped fresh basil
1 teaspoon freshly squeezed lemon juice		5 ounces wild salmon fillet
1 teaspoon olive oil		1 cup roasted tomatoes
1 teaspoon chopped fresh oregano

directions

Total:

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1
Preheat the oven to 450°F. Spray a sheet of aluminum foil with olive oil.
2
Mix the lemon juice, olive oil, oregano and basil together in a small bowl.
3
Put the fish on the foil and coat with the lemon-herb oil.
4
Bake for 8 to 10 minutes, until the fish flakes when probed with a fork.
5
Serve with roasted tomatoes.
6
For roasted tomatoes: Preheat oven to 450-degrees.
7
Toss 3 pounds ripe tomatoes (cores removed), 1 head garlic, 1 tablespoon olive oil, pinch of salt and pepper together.
8
Place the ingredients into a roasting pan, cover with foil and roast for 1 hour and 15 minutes.
9
Remove from oven and cool. Squish the garlic from the skin and combine with the tomatoes and fresh herbs (1 tablespoon chopped fresh herbs of your choice).

nutritional information

Calories: 338		Fat: 12 g
Carbohydrates: 16 g		Protein: 32 g

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Wild Salmon with Lemon Herb Oil and Roasted Tomatoes

Ingredients

directions

nutritional information