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RECIPE CORNER > LEAN > Salmon with Pepper puree

Salmon with Pepper puree

 

Salmon with Pepper puree
5-10 Minutes preparation time
25-30 Minutes cook time
1 Servings
   
360 Calories
18g Total Fat
3.5g Sat Fat
90mg Cholesterol
120mg Sodium
12g Total Carbs
5g Fiber
37g Protein

Ingredients

  • 7 oz raw salmon (should yield one 5-oz cooked serving)
  • 1 cup (12 medium 5-¼” to 7” spears) asparagus
  • ¼ cup bell pepper, diced
  • ¼ cup (1/2 medium 2-3/5”) tomatoes, diced
  • ½ cup (4 oz) water
  • 2 Tbsp red wine or white wine vinegar
  • Dash of salt and/or pepper (optional)
  • Non-stick cooking spray

Direction

Preheat oven to 350°F. Place salmon in an oven-friendly baking pan. Add water to pan to help keep salmon moist while baking. Bake salmon 25-30 minutes. Dice tomatoes and peppers; place diced peppers and tomatoes on cookie sheet and spray non-stick cooking spray over vegetables until lightly covered. Bake/roast in oven with salmon 20-25 minutes. Boil water for asparagus (~9 minutes). While water heats, clean and trim asparagus ends; leave as whole stalks or cut in half. Place asparagus into pot of boiling water. Cook on medium heat 10 minutes or until al dente (tender-crisp). Remove peppers and tomatoes from oven and let cool 2-3 minutes; add peppers, tomatoes, and vinegar to blender. Blend until applesauce consistency. Place asparagus on plate, then place salmon on top. Drizzle puree over salmon.

 

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Sallie lost 60 lbs* with Medifast Weight Control Centers **
Results vary. Typical weight loss onthe Medifast 5 & 1 Plan® is 2-5 lbs per week for the first 2 weeks and 1-2 lbs per week thereafter. Davis, L.M., Coleman, C.D., Kiel, J., Rampolla, J., Hutchisen, T., Ford, L., Andersen, W.S., Hanlon-Mitola, A. (2010). Efficacy of a meal replacement diet compared to a food-based diet after a period of weight loss and weight maintenance: a randomized controlled trial. Nutrition Journal, 9(11). View Study.