BAKED SALMON WITH CHILI VINAIGRETTE

MAKES 4 SERVINGS

1 salmon fillet (about 450 g)

3 sweet peppers, cut into thin strips

1 red onion, quartered

¼ cup chopped fresh cilantro

3 tbsp olive oil

2 tbsp lime juice

1 tbsp maple syrup

1 clove garlic, minced

1 tsp chili powder

½ tsp hot pepper flakes salt and pepper Preheat oven to 425°F. Line baking sheet with parchment paper. Place salmon fillet, skin side down, on prepared baking sheet. Arrange peppers and onion around salmon.

In small bowl, combine olive oil, lime juice, maple syrup, garlic, chili powder and hot pepper flakes. Season with salt and pepper. (Makeahead: Can be refrigerated for up to 5 days.)

Brush salmon with 2 tsp of the vinaigrette; brush remaining vinaigrette over vegetables, mixing gently to coat. Bake until fish flakes when tested with a fork and vegetables are tender, about 15 minutes. Sprinkle with cilantro.

PER SERVING about 300 cal, 27 g pro, 16 g total fat (2 g sat. fat), 12 g carb (2 g dietary fibre, 8 g sugar), 55 mg chol,

200 mg sodium, 1 mg iron.