Roasted Salmon and Tomato Cucumber Salad

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

Directions

1. Preheat the oven to 425 degrees.
2. 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.
3. Roast in the oven until the salmon is cooked through and flakes easily when pierced with a fork, about 8 to 12 minutes.
4. 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. 
5. Arrange the salmon fillets on a serving platter, top with the salad, and serve immediately.

Nutrition Information

Calories: 200
Fat: 12.7g
Saturated fat: 1.9g
Cholesterol: 38mg
Sodium: 43mg
Carbs: 5.9g
Protein: 17.7g

Ingredients

Main Dish

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