Wrapped Roasted Salmon and Tomatoes

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A perfect jewel of a dinner for two. Serve with whole wheat couscous, if you like.

Tags: Intermediate, 30 mins, Entrées, Vegetables, Fish, Baking, Valentine's Day, President's Choice Blue Menu, Low Sodium, Omega 3
Serves: 2
Skill level: Intermediate
Prep time: 15  minutes
Cooking time: 11  minutes
Total: 26 *  minutes

 

Additional Information

Ingredients

2 2 large leaves Swiss chard, thick stems removed
1 1 green onion, thinly sliced
1 pkg (280 g) PC Blue Menu Atlantic Salmon Skinless Fillets Thawed
1 tsp (5 mL) PC Blue Menu Lemon & Herb Seasoning Blend
12 grape tomato, cut in half

Instructions

  1. Preheat oven to 400°F (200°C). Line rimmed baking sheet with foil. Spray with PC Blue Menu Canola Oil Cooking Spray.
  2. In saucepan of boiling, salted water, cook Swiss chard for 30 seconds. Using slotted spoon, remove from water and immediately plunge into ice water. Gently spread Swiss chard leaves flat on kitchen towel vein side down to drain. Scatter green onions over Swiss chard. Place a piece of salmon on each Swiss chard leaf, near the stem end. Sprinkle salmon with half of lemon-herb seasoning. Gently roll Swiss chard around salmon; place both salmon fillets on prepared baking sheet to one side. Place grape tomatoes on other half of baking sheet; sprinkle with remaining lemon-herb seasoning. Lightly spray salmon and tomatoes with cooking spray.
  3. Bake in centre of oven for 9 to 10 minutes or until fish flakes easily when prodded with a fork. Transfer salmon to two dinner plates. Mound roasted tomatoes on top of salmon. Serve with lemon wedges, if desired.

 

Chef's Tips

Substitute kale leaves for Swiss chard, if you prefer.

Nutritional Information

Per serving:
Calories 280 Cal
Fat 16 g
Sodium 135 mg
Carbohydrate 5 g
Fibre 1 g
Protein 29 g