Yield: 4 servings

All your guests will enjoy this light and elegant dish.


  • 11/2 pound salmon fillet, skinned and cut into 4 pieces
  • salt and pepper to taste
  • 1 tablespoon of paprika
  • 1/2 teaspoon of hot paprika
  • 2 teaspoons olive oil, divided
  • non-stick cooking spray
  • 11/2 cups broccoli, divided into small florets
  • 6 scallions, sliced into 2-inch lengths
  • 1/2 cup chopped tomato
  • 1 tablespoon fresh lemon juice
  • 2 cloves garlic, peeled and minced
  • 1 teaspoon minced sage


  • lime or lemon slices
  • sage leaves


Season salmon pieces with salt, pepper and paprika. Put 1 teaspoon olive oil and nonstick cooking spray in a non-stick skillet over medium-high heat. Add the salmon fillets and sauté on both sides for a total of 6-8 minutes, or until the fish is opaque and it flakes with a fork. Remove the salmon from the skillet, set aside and keep warm.

In a pot of boiling water, add the broccoli and boil for 1 minute. Add the scallions and boil 1 more minute. Drain and rinse with cold water. In a bowl, mix together the broccoli, scallions and chopped tomato.

Combine the remaining 1 teaspoon of olive oil with lemon juice, garlic and sage. In the skillet where you cooked the salmon, add the vegetables and oil and lemon juice mixture. Heat for 1 minute. To serve, set the salmon on a plate. Top with the vegetables and pour any remaining pan juices on top.

Nutrition Facts: Serving size: (piece & vegetables) 1 (oz) 6 (g) 180 Calories 170 Protein (g) 23.7 Carbs (g) 3.7 Fat (g) 6.8 Sat. Fat (g) 1.5 Cholesterol (mg) 40 Sodium (mg) 213 Calcium (mg) 26 Fiber (g) 0.6 Exchanges: Medium-fat protein 3