Active Time: 10 minutes Total Time: 30 minutes
1 lb. wild salmon fillet, cut into 4 portions
2 tbsp dry white wine
1/4 tsp salt
Freshly ground pepper, to taste
2 tbsp finely chopped shallot, (1 medium)
Lemon wedges, for garnish
1. Preheat oven to 425°F. Coat a 9-inch glass pie pan or an 8-inch glass baking dish with olive oil cooking spray.
2. Place salmon, skin-side down, in the prepared pan. Sprinkle with wine. Season with salt and pepper, then sprinkle with shallots. Cover with foil and bake until
opaque in the center and starting to flake, 15 to 25 minutes, depending on thickness.
3. When the salmon is ready, transfer to dinner plates. Spoon any liquid remaining in the pan over the salmon and serve with lemon wedges.
4. Enjoy with a baby spinach salad with roasted garlic, tomatoes and lima beans.
Salmon per serving: 216 calories; 12g fat (2gsat , 4g mono ); 67mg cholesterol; 1g carbohydrates; 0g added sugars; 23g protein; 0g fiber; 213mg sodium; 432mg