ruth in NJ's Note:
Easy, and so delicious...I found this in an old health cookbook and substituted spinach and broccoli for the original asparagus. I also like a little cilantro mixed in with the regular parsely. The broth from this is divine!
My Private Note
Units: US | Metric
- 2 tablespoons olive oil
- 1 lb salmon steak (filleted)
- 1 (14 1/2 ounce) can chopped tomatoes
- 1/4-1/2 cup thickly sliced onion
- 1/2 cup chopped fresh parsley (I have used 1/2 cilantro)
- 1 pinch salt
- 1 pinch pepper
- 1 bunch broccoli floret (large)
- 1 bunch Baby Spinach (small)
- 1/4 cup boiling water (or more)
- 1/2 vegetable bouillon cube
- 1 bay leaf
- 1Pour olive oil in a deep baking dish.
- 2Place fish, skin side down, in bottom of dish.
- 3Combine the tomatoes, onion, parsley, salt, pepper, broccoli and spinach.
- 4Dissolve the bouillon in the boiling water and pour over the vegetables, then pack all vegetables firmly on top of the fish.
- 5Cover with lid.
- 6Bake in a preheated 375-degree oven for 25-30 minutes or until simmering, and fish flakes with a fork.
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Nutritional Facts for Poached Salmon and Tomato Stew
Serving Size: 1 (340 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 312.1
- Calories from Fat 176
- Total Fat 19.6 g
- Saturated Fat 3.5 g
- Cholesterol 66.8 mg
- Sodium 182.8 mg
- Total Carbohydrate 8.6 g
- Dietary Fiber 3.5 g
- Sugars 3.5 g
- Protein 26.2 g
The following items or measurements are not included:
vegetable bouillon cubes