Tuscan Salmon
Marc Gilberti, Executive Chef Elmwood Fitness Center

3:29 p.m. CDT, August 22, 2011

4 each ( 4-6oz.) Salmon Filets

1Tbl. Olive Oil

1Tbl. Chopped garlic

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1 med. diced onion

3/4 cup sliced Mushrooms

1/2 cup shredded carrots

1 cup cherry tomatoes ( cut in half )

1 cup fresh baby spinach

1 cup broccoli florets

1tsp. dried basil

1tsp. dried oregano

Salt and pepper to taste  

In a large non-stick skillet, heat 1/2 amount olive oil. Season Salmon Filets with salt,pepper, basil and oregano. Sear Salmon and remove from skillet and place to side. Add remaining olive oil and saute onions and garlic until tender. Add mushrooms, carrots,tomatoes, broccoli and spinach and saute until spinach is wilted. Add salt, pepper, oregano and basil. Arrange vegetables on plates and place one piece salmon on top vegetables. Serves 4  

Nutrition Facts per Serving:

273 calories

13 grams total fat

2 grams saturated fat

91 mg sodium

6.5 grams carbohydrate

2 grams fiber

32 grams protein