Wild Salmon with Lemon Herb Oil and Roasted Tomatoes

  • Yield: servings


-- Olive oil spray
1teaspoon olive oil
1teaspoon fresh oregano (or 1/2 teaspoon dried)
1teaspoon chopped fresh basil
5ounces wild salmon fillet
1cup roasted tomatoes



  1. Preheat the oven to 450°F. Spray a sheet of foil with olive oil.
  2. Mix the lemon juice, olive oil, oregano, and basil together in a small bowl.
  3. Put the fish on the foil and coat with the lemon- herb oil. Bake for 8 to 10 minutes, until the fish flakes when probed with a fork.
  4. Serve with roasted tomatoes.




From the Book, THE SKINNY RULES: The Simple, Nonnegotiable Principles for Getting to Thin by Bob Harper with Greg Critser. Copyright © 2012 by Bob Harper. Reprinted by arrangement with Ballantine Books, an imprint of The Random House Publishing Group, a division of Random House, Inc.  All rights reserved.

Nutritional Info *per serving

  • Calories 338
  • Fat 12g
  • Carbohydrate 16g
  • Protein 32g