Salmon with Strawberry-Wine Sauce

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  • Each serving
  • 300 cal
  • 11g fat (2g sat)
  • 70mg chol
  • 130mg sodium
  • 19g carb
  • 1g fiber
  • 15g sugars
  • 25g protein


  • 4 (4-ounce) salmon fillets
  • 1 teaspoon olive oil, plus additional for drizzling
  • Salt and pepper, to taste
  • 1/4 cup minced shallots
  • 1 teaspoon minced fresh rosemary, plus whole 4 sprigs
  • 1/2 cup red wine
  • 1/4 cup strawberry or blackberry jam
  • 1 cup chopped strawberries


Preheat oven 425° F.

Drizzle salmon with oil and sprinkle with salt and pepper. Place whole rosemary sprigs on a parchment-lined baking sheet and place salmon fillets on top. Roast until salmon is cooked through, 12 to 15 minutes.

Meanwhile, heat oil in a sauté pan over medium-high heat. Add shallots and chopped rosemary and cook until shallots are tender, about 3 minutes. Stir in wine and jam; cook until sauce is syrupy, about 5 minutes. Toss strawberries in sauce and continue to cook until lightly glazed, stirring frequently, 2 to 3 minutes. Season with salt and pepper.

Top warm salmon fillets with strawberry sauce; serve immediately.

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