Cook ¼ cup brown rice according to package directions. Heat oven to 400° F. Meanwhile, place a 4 oz. piece of salmon skin side down on a rimmed baking sheet lined with foil. In a small bowl combine ½ chopped scallion (white part only, but save the green part), 1 tsp. olive oil, 1 tsp. reduced sodium soy sauce, ½ tsp. fresh grated ginger, and ¼ tsp. sesame oil. Brush mixture over salmon. Combine 1 cup broccoli florets, ½ cup halved cherry tomatoes, and ½ small chopped shallot in a bowl with 1 tsp. olive oil and a pinch of salt and pepper. Place broccoli mixture on baking sheet with salmon.
Bake until salmon is cooked through, about 6-8 minutes. Transfer salmon to a plate and continue cooking broccoli mixture until tender, about 5 minutes more. Place broccoli mixture and rice on plate with the salmon. Top salmon with reserved green part of scallion and serve.
About Diane Israel. | Feature recipe: Tuna Casserole
Nutrition information: 470 calories, 19 g fat, 2.5 g sat fat, 45 g carbs, 4 g sugars, 5 g fiber, 31 g protein, 510 mg sodium