Roasted Salmon with Stir-Fry Vegetables

[Guest guest]

Roasted Salmon with Stir-Fry Vegetables

2 Servings

This low-calorie and low-carbohydrate recipe because doesn't contain a

traditional " starch " item. Stir fries generally use rice, but water

chestnuts make a great stand-in for rice, when you want a lower calorie

meal. Water chestnuts are readily available in the Chinese food section of

most supermarkets. You can also try canned bamboo shoots.

Ingredients:

12 ounces of salmon, cut into two fillets

1 teaspoon of herb blend

Half lemon

1 tbsp dark sesame oil (or canola oil)

2 cloves garlic (chopped)

1 tbsp fresh ginger (grated)

1/4 cup onions (chopped)

2 cups mushrooms, sliced

2 cups cherry tomatoes, halved

5 oz can of water chestnuts, drained

3 cups baby spinach leaves, steamed (see Ingredient Tip)

Instructions:

Preheat oven to 350 degrees.

Rinse the salmon well and rub with lemon juice. Place the fillets on a cake

rack, laid on a cookie sheet, on the middle rack of the oven. You can place

the the fillets directly on the cookie sheet, but raising them keeps the

fish a little firmer. Bake for 20 minutes.

While the salmon is cooking, heat the oil in a non-stick frying pan and add

the garlic, onion and ginger. Stir fry for 2 minutes, then add the mushrooms

and fry for 2 to 4 minutes more. Finally add the tomatoes and water

chestnuts, fry until heated through and fold in the steamed spinach. Serve

alongside the salmon.

If you feel this dish needs additional flavoring, make a quick sauce by

mixing 2 tbsp of low-sodium soy sauce with 2 tbsp of rice vinegar. Add to

the stir-fry near the end of cooking.

Nutritional Information:

Per serving:

332 calories

13 g total fat (2 g sat)

88 mg cholesterol

17 g carbohydrate

37 g protein

2 g fiber

160 mg sodium