Patricia'S Salmon Basilico Pomodoro

1. Preheat oven to 375 degrees.

2. Reserve a few basil leaves for garnish, chop the remaining leaves and mix them ina bowl with the tomatoes and olive oil.

3. Place salmon in a baking dish and cover with some of the tomato-basil mixture, reserving the ramainder for later use.

4. Season with salt and pepper to taste.

5. Bake for 15-20 minutes or until the salmon is cooked to taste.

6. Garnish with basil leaves and the reserved tomato-basil mixture.

7. Tip: serve with rice, mashed potatoes, or your favorite vegetable.

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Nutrient	Quantity
Total fats	38.076 g
Protein	35.0392 g
Carbohydrates	5.7961 g
Energy	506.9 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.7115 g
Water	257.2848 g
Aspartic acid	3.6556 g
Calcium, Ca	35.57 mg
Lutein + zeaxanthin	183.27 g
Fiber, total dietary	1.788 g
Fatty acids, total saturated 22:0	0.0348 g
Carotene, beta	669.01 g
Niacin	14.2471 mg
Fatty acids, total saturated 18:4	0.1411 g
Vitamin A, RAE	82.98 g
Arginine	2.0492 g
Riboflavin	0.6743 mg
Tocopherol, beta	0.0446 mg
Fatty acids, total saturated 20:1	0.4631 g
Glutamic acid	5.6776 g
Sodium, Na	82.79 mg
Fatty acids, total saturated 16:1 undifferentiated	0.767 g
Total lipid (fat)	38.076 g
Manganese, Mn	0.1971 mg
Fructose	2.0413 g
Proline	1.2157 g
Fatty acids, total saturated 16:0	4.1525 g
Choline, total	10.064 mg
Sugars, total	3.9187 g
Serine	1.414 g
Fatty acids, total saturated 18:0	0.8996 g
Fatty acids, total saturated 20:4 undifferentiated	0.4539 g
Vitamin B-6	1.5098 mg
Selenium, Se	62.05 g
Ash	5.063 g
Fatty acids, total saturated 18:1 undifferentiated	21.584 g
Pantothenic acid	2.9614 mg
Phenylalanine	1.3577 g
Copper, Cu	0.5129 mg
Betaine	0.176 mg
Thiamin	0.4393 mg
Retinol	20.4 g
Methionine	1.0068 g
Iron, Fe	1.9135 mg
Carbohydrate, by difference	5.7961 g
Phosphorus, P	375.76 mg
Folate, total	64.85 g
Tocopherol, gamma	0.4029 mg
Fatty acids, total saturated 20:5 n-3 (EPA)	0.5457 g
Fatty acids, total saturated 22:1 undifferentiated	0.4743 g
Lycopene	3833.77 g
Alanine	2.0802 g
Cholesterol	93.5 mg
Valine	1.7642 g
Fatty acids, total saturated 18:2 undifferentiated	3.0473 g
Glycine	1.6467 g
Carotene, alpha	150.49 g
Glucose (dextrose)	1.8625 g
Fatty acids, total saturated 14:0	0.2329 g
Zinc, Zn	1.3413 mg
Isoleucine	1.5806 g
Fatty acids, total polyunsaturated	7.2812 g
Fatty acids, total polyunsaturated 17:1	0.0338 g
Leucine	2.7793 g
Tocotrienol, alpha	0.0149 mg
Vitamin A, IU	1309.17 IU
Fatty acids, total saturated 22:5 n-3 (DPA)	0.4879 g
Folate, DFE	64.85 g
Tryptophan	0.3863 g
Vitamin C, total ascorbic acid	20.413 mg
Phytosterols	70.1 mg
Fatty acids, total saturated 20:0	0.1118 g
Tyrosine	1.1599 g
Vitamin B-12	5.406 g
Vitamin K (phylloquinone)	28.025 g
Fatty acids, total saturated	5.4376 g
Histidine	1.0137 g
Fatty acids, total monounsaturated	23.3208 g
Threonine	1.5192 g
Folate, food	64.85 g
Fatty acids, total polyunsaturated 17:0	0.0059 g
Vitamin E (alpha-tocopherol)	4.6791 mg
Fatty acids, total saturated 22:6 n-3 (DHA)	1.8955 g
Magnesium, Mg	65.69 mg
Lysine	3.1376 g
Potassium, K	1186.4 mg
Cystine	0.3755 g
Fluoride, F	3.427 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Salt	0	0	0	0
Olive oil	2 tablespoons	238.68	0	27
Tomato	1 cup	26.82	5.7961	0.298
Pepper	0	0	0	0
Basil	1 bunch	0	0	0
salmon fillet	6 ounces	241.4	0	10.778