This is my go-to recipe for quick dinners for family or guests. It's colorful, healthy, easy to prepare and absolutely delicious.
—Mary Hawkes, Prescott, AZ
Takes: 25 min. • Makes: 4 servings
4 salmon fillets (5 oz. each)
5 Tbsp. reduced-fat Caesar vinaigrette, divided
1/4 tsp. pepper, divided
2 cups grape tomatoes
1 can (14 oz.) water-packed artichoke hearts, drained and quartered
1 medium sweet orange or yellow pepper, cut into 1-in. pieces
1. Preheat oven to 425°. Place salmon fillets on one half of a 15x10x1-in. baking pan coated with cooking spray. Brush with 2 Tbsp. vinaigrette; sprinkle with 1/8 tsp. pepper.
2. In a large bowl, combine the tomatoes, artichoke hearts and sweet pepper. Add the remaining vinaigrette and pepper; toss to coat. Place the tomato mixture on the remaining half of pan. Roast until fish just begins to flake easily with a fork and the vegetables are tender, 12-15 minutes.
1 fillet with 3/4 cup tomato mixture: 318 cal., 16g fat (3g sat. fat), 73mg chol., 674mg sod., 12g carb. (4g sugars, 2g fiber), 28g pro. Diabetic exchanges: 4 lean meat, 1 vegetable, 1 fat.