Roasted Salmon with Cherry Tomato and Cucumber Salad
Delicious, easy to make, and packed with eye-healthy nutrients? Meet your new go-to fish dish
Fess up: You know you don't eat enough fish. Popcorn shrimp and fried fish tacos don't count! We're talking about the kind of cold-water fish like salmon that can help keep your eyes (and the rest of you) healthy.
One serving of salmon provides plenty of vitamin D, a nutrient that has been shown to ward off dry eye syndrome. This dish also delivers those inflammation-slaying omega-3 fatty acids you've heard so much about. Research suggests that eating fish at least twice a week can lower your chances of developing age-related macular degeneration by more than a third.
When you put it that way, salmon has never looked so good.
Prep Time: 10 minutes
Cook Time: 12 minutes
Serving Size: 1 filet Servings: 4
- Preheat the oven to 425 degrees.
- Brush the salmon fillets with 1 tablespoon of the olive oil and arrange in a baking dish. Season with salt and freshly ground black pepper to taste.
- Roast in the oven until the salmon is cooked through and flakes easily when pierced with a fork, about 8 to 12 minutes.
- While the salmon is cooking, make the salad: Combine the cherry tomatoes, cucumber, oregano leaves, white wine vinegar and remaining olive oil in a mixing bowl, and toss. Season to taste with salt and freshly ground black pepper.
- Arrange the salmon fillets on a serving platter, top with the salad, and serve immediately.
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Calories: 200 Fat: 12.7g Saturated fat: 1.9g Cholesterol: 38mg Sodium: 43mg Carbs: 5.9g Protein: 17.7g
4 (3 ounces each) of salmon fillet 4 tablespoons, divided of olive oil 2 cups of cherry tomatoes, halved 1 cup of cucumber, diced 2 tablespoons of fresh oregano, leaves removed and chopped 2 teaspoons of white wine vinegar to taste, Salt and freshly ground black pepper