Wild Salmon with Lemon Herb Oil and Roasted Tomatoes

  • Yield servings


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


  1. Preheat the oven to 450F. 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.

Reprinted with permission from 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.



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