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Nutrition Facts
Serving Size 228 g
(Approx. 6 Servings)
Amount Per Serving
Calories 360 Calories From Fat 160
% Daily Value*
Total Fat 18 g 28%
Saturated Fat 4 g 20%
Trans Fat 0.0 g
Cholesterol 60 mg 20%
Sodium 410 mg 17%
Total Carbohydrate 8 g 3%
Dietary Fiber 2 g 8%
Sugars 3 g
Protein 25 g
Vitamin A 15% Iron 4%
Vitamin C 30% Calcium 2%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.
Herbed Fish with Tomato and Olive Relish
Prep Time
10 minutes
Cook Time
15 minutes
Total Time
25 minutes
6  People


Recipe makes 6 Servings

16 Oz Cherry Tomatoes Pint
3/4 cup(s) H-E-B Specialty Series Olive Tapenade
1 Tbsp garlic, minced
1 1/2 Lb Fillet Natural Atlantic Salmon
1 Tbsp H-E-B Reserve Extra Virgin Olive Oil
1 Tbsp McCormick Italian Seasoning
2 lemon
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Heat oven to 450°F.
Coat a 9x13 inch baking dish with non-stick cooking spray.
Cut tomatoes in half, and place them with the olive tapenade and garlic on the bottom of baking dish.
Stir gently and place in oven for 5 minutes.
In the meantime, drizzle fillets with olive oil and season both sides with Italian seasoning grinder.
Remove pan from oven; push olive mixture to edges of dish.
Place fish in center and spoon olive mixture over fish.
Squeeze half a lemon over top and return dish to oven.
Bake 10 minutes or until fish begins to flake (test with a fork).
Serve immediately with fresh lemon wedges.



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