Recipes for Better Eating

Recipes from the Heart — Made for the Heart

Grilled Salmon Provencal 4 servings Preparation time: 30 minutes/Cook time: 1 hour Ingredients: 6 tsp. olive oil 1/4 tsp. salt (optional) 1/4 tsp. freshly ground black pepper 1 Tbsp. fresh thyme, chopped 2 pounds red or other small potatoes, halved 4 6-oz. salmon fillets, skinned For the tomato relish: 1/2 tsp. shallots, chopped 1/2 tsp. garlic, chopped 8 tomatoes, blanched, peeled, de-seeded, cut into quarters 16 Kalamata olives, pitted and halved 1 tsp. chives, chopped Preparation: Preheat oven to 350°F. Combine 4 tsp. olive oil, salt, pepper, and thyme in a large bowl. Add potatoes and toss until lightly coated. Place potatoes on a baking sheet and roast until golden brown, about 30 minutes. While the potatoes are cooking, light the grill and prepare the tomato relish. Sauté shallots and garlic in the remaining 2 tsp. olive oil until light brown, about 5 minutes. Toss tomatoes, shallots, and garlic with the olives. Add the chopped chives. Set aside. Grill the salmon fillets until cooked through, but not dry, about 6 minutes on each side. Divide potatoes on four plates, place a salmon filet on top of potatoes. Top with tomato relish and serve. Nutritional information: Calories per serving: 424. Carbohydrates: 44 grams. Fat: 13 grams. Protein: 32 grams. Fiber: 2 grams. Sodium: 222 milligrams.