Ingredients:
2, (6-oz.) salmon filets
1 tsp salt, divided
½ lemon, cut into 8 thin slices
1¼ cups cherry tomatoes, cut in half
1¼ cups peeled and diced English cucumber
½ cup chopped scallions
2 tsp lemon juice
2 tbsp chopped Italian parsley
¼ tsp ground black pepper
Directions:
1. Season the salmon with half of the salt and place on a parchment lined baking sheet.
2. Place half of the lemon slices on top of each salmon filet and roast at 450°F for 7-9 minutes until the salmon begins to flake when gentle pressure is applied. Remove the lemon slices from the salmon.
3. For the salad, combine the tomatoes, cucumber, scallions, lemon juice, parsley, ground pepper, and remaining salt in a bowl and toss thoroughly.
4. Serve Israeli salad alongside salmon.
Makes 2 servings (1 Lean, 3 Green, 3 Condiments per serving)
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