2 5 to 6-ounce salmon filets, skinned
1 teaspoons balsamic vinegar
1/2 small onion, sliced thin
1 minced clove of garlic
1/2 tablespoon grated fresh ginger
1/4 pound baby Portobello mushrooms, sliced thin
1/2 medium zucchini, sliced thin
1/2 red pepper, seeded and sliced thin
1/2 teaspoon olive oil
Butter-flavored refrigerated cooking spray
Freshly grated pepper
Preheat your oven to 400° F.
Heat the oil in a large, non-stick frying pan.
Add onion, garlic and ginger. Continue cooking and stirring until the onions are soft.
Add the mushrooms, potatoes , zucchini, and pepper. Continue to cook until the vegetables are tender which should take about 6 or 7 minutes. Set aside.
Line a baking dish with aluminum foil and coat with cooking spray.
Place salmon in the dish and sprinkle with vinegar and pepper.
Top the salmon with vegetables and cover the dish with aluminum foil.
Bake for about 20 minutes, until done.
When ready to serve, put a salmon fillet on each plate. Place half the vegetables on each of the two fillets. Add a side dish of brown rice or French/Italian hard crust bread for some added carbohydrates, if desired.
- Total Fat
- 11.2 g
- Saturated Fat
- 1.6 g
- 86.2 g
- 81.8 mg
- 1216 mg
- Total Carbohydrate
- 11.9 g
- Dietary Fiber
- 3.2 g
- 33.9 g