Salmon with White Beans and Watercress
|Salmon fillets||16 Ounce (4 Pieces, 4 Ounce Each)|
|Ground black pepper||To Taste|
|Garlic||2 Clove (10 gm), minced|
|Canned cannellini beans||15 Ounce, rinsed and drained (1 Can)|
|Plum tomatoes||4 , diced|
|Defatted reduced sodium chicken broth||1⁄2 Cup (8 tbs)|
|Watercress||1 Bunch (100 gm), rinsed and coarsely chopped|
|Chopped italian parsley||1⁄4 Cup (4 tbs)|
Coat a broiler pan with no-stick spray.
Preheat the broiler.
Season the salmon fillets with the salt and pepper; place on a broiler pan.
Broil 4" from the heat for 3 minutes per side, or until just opaque in the center when tested with a sharp knife.
Place the water in a large no-stick skillet.
Bring to a boil over medium-high heat.
Add the garlic and stir for 1 minute.
Add the beans, tomatoes, and broth.
Cook, stirring occasionally, for 3 to 4 minutes, or until heated through.
Add the watercress and parsley.
Cook for 30 seconds, or until the watercress begins to wilt.
Season with the salt and pepper.
Serve with the salmon.
Serving size: Complete recipe
Calories 1270 Calories from Fat 292
% Daily Value*
Total Fat 32 g49%
Saturated Fat 4.8 g24.1%
Trans Fat 0 g
Cholesterol 249.5 mg83.2%
Sodium 870.3 mg36.3%
Total Carbohydrates 114 g37.9%
Dietary Fiber 31 g124%
Sugars 2.2 g
Protein 132 g264.9%
Vitamin A 109.4% Vitamin C 138.9%
Calcium 35.6% Iron 86.2%
*Based on a 2000 Calorie diet