Prep & Cooking Time: 35 min.
Yield: 6 servings
Serving Size: 3.000 ounce(s)
1/8 tsp fresh ground black pepper
2 Tbsp (1 spring) fresh rosemary
1 Tbsp olive oil
2 cloves garlic, minced
1 pound portabella or shitake mushrooms
6 salmon fillets (4 ounces each)
1 cup dry red wine
Directions:
Preheat oven to 450 degrees F (230 degrees C). Clean and trim mushrooms and set aside. In a large oven-proof skillet, heat oil over medium heat. Add garlic and rosemary and saute until golden and tender. Add mushrooms and saute until browned, approximately 10 minutes. Add wine, pepper and bring to a simmer. Place salmon in pan and spoon some mushrooms over fish. Place pan in oven and bake for 10 to 15 minutes.
Nutrition Facts
Per 3.000 ounce(s)
Total Calories:
477
Carbohydrates:
30.63 g
Total Fat:
17.01 g
Protein:
49.98 g
Sat Fat:
2.53 g
Fiber:
5.20 g
Cholesterol:
123 mg
Sodium:
103 mg
Diabetic exchange:
Meat: 3.000
Fat: 0.500
Vegetable: 1.000
