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Caesar Salmon with Roasted Tomatoes & Artichokes

This recipe is my "go to" recipe for quick dinners, family or guests. It's colorful, healthy, easy to prepare and absolutely delicious. The best part is it only calls for five ingredients! —Mary Hawkes, Prescott, Arizona
  • Total Time
    Prep/Total Time: 25 min.
  • Makes
    4 servings

Ingredients

  • 4 salmon fillets (5 ounces each)
  • 5 tablespoons reduced-fat Caesar vinaigrette, divided
  • 1/4 teaspoon pepper, divided
  • 2 cups grape tomatoes
  • 1 can (14 ounces) water-packed artichoke hearts, drained and quartered
  • 1 medium sweet orange or yellow pepper, cut into 1-inch pieces

Directions

  • Preheat oven to 425°. Place salmon on half of a 15x10x1-in. baking pan coated with cooking spray. Brush with 2 tablespoons vinaigrette; sprinkle with 1/8 teaspoon pepper.
  • In a large bowl, combine tomatoes, artichoke hearts and sweet pepper. Add the remaining vinaigrette and pepper; toss to coat. Place tomato mixture on remaining half of pan. Roast until fish just begins to flake easily with a fork and vegetables are tender, 12-15 minutes.
Nutrition Facts
1 fillet with 3/4 cup tomato mixture: 318 calories, 16g fat (3g saturated fat), 73mg cholesterol, 674mg sodium, 12g carbohydrate (4g sugars, 2g fiber), 28g protein. Diabetic Exchanges: 4 lean meat, 1 vegetable, 1 fat.

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