Clean Eating

Mediterran­ean Baked Salmon & Vegetables

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SERVES 4. HANDS-ON TIME: 20 MINUTES. TOTAL TIME: 30 MINUTES.

Following a plant-based diet, such as the Mediterran­ean diet, that incorporat­es fish and healthy fats has been shown to be beneficial for people with fatty liver. Eating a diet rich in veggies plus nuts, oils, and fish high in omega-3s (such as salmon, tuna, trout, sardines, herring, oysters and mackerel) can reduce liver inflammati­on and decrease fatty buildup. To ensure evenly cooked salmon, remember to bring it to room temperatur­e for about 20 minutes before roasting.

2 cups cherry tomatoes, halved (quartered, if large) 1 red bell pepper, chopped 1 small red onion, finely chopped ¼ cup chopped pitted Kalamata olives ¼ cup crumbled feta 3 cloves garlic, minced 1 tsp dried oregano 3 tbsp extra-virgin olive oil, divided ½ tsp sea salt, divided ¼ tsp ground black pepper

4 4- to 6-oz wild salmon fillets, skin removed, patted dry 2 tbsp chopped fresh flat-leaf parsley, optional

1. Preheat oven to 400ºF.

2. In a 9 x 13-inch baking dish, combine tomatoes, bell pepper, onion, olives, feta, garlic and oregano. Drizzle with one-half of oil; season with one-half of salt and all the pepper. Stir to combine, then spread in an even layer. Roast until vegetables begin to get tender, 15 to 18 minutes, stirring once.

3. Meanwhile, rub salmon with remaining one-half of oil; season with remaining one-half of salt. Stir vegetables, spread out in an even layer in dish and top with salmon. Roast until salmon is cooked to desired doneness and vegetables are very tender,

10 to 15 minutes more.

4. Place salmon fillets on plates. Spoon vegetable mixture over top and sprinkle with parsley (if using). PER SERVING (¼ of recipe): Calories: 380, Total Fat: 23 g, Sat. Fat: 5 g, Monounsatu­rated Fat: 13 g, Polyunsatu­rated Fat: 4 g, Carbs: 8 g, Fiber: 2 g, Sugars: 4 g, Protein: 33 g, Sodium: 517 mg, Cholestero­l: 72 mg

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