Salmon with Summer Tomato Salsa

40 Minutes to Prepare and Cook

Ingredients

  • 4 (4 ounce) fillets salmon, skin removed 1 cup chopped fresh tomato
  • 1/2 Hass avocado, chopped
  • 1 garlic clove, crushed
  • 1 Tbsp balsamic vinegar
  • 1 tsp olive oil
  • 1/2 cup cooked corn kernels 1/4 cup minced red onion
  • 1/4 cup chopped fresh cilantro salt and pepper, to taste
  • 1 lime, cut in wedges

Directions

1. Preheat oven to 325 degrees.

2. Combine all ingredients (except salmon fillets and lime) in small bowl and refrigerate for 30 minutes.

3. Bake salmon for 15-20 minutes, or until cooked thoroughly.

4. Serve salmon surrounded by the salsa and lime wedges.

Can serve salmon either hot or cool — Serving cool salmon with salsa is a great summer recipe; just refrigerate until cool

**makes 4 4-oz fillets Nutritional Info:

– Servings Per Recipe: 4 – Amount Per Serving
– Calories: 253.5
– Total Fat: 9.9 g
– Cholesterol: 75.9 mg – Sodium: 187.9 mg
– Total Carbs: 11.2 g
– Dietary Fiber: 3.0 g – Protein: 30.6 g

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