Delicious Living
  • 1 tablespoon olive oil
  • 8 sprigs fresh thyme
  • 1 pound salmon fillet, cut into 4 pieces (skin left on)
  • 4 cloves garlic, peeled and smashed with the flat of a knife
  • 1/2 cup light red wine, such as Beaujolais or Pinot Noir
  • 1 tablespoon honey
  • Salt and pepper (to taste)

Slow-Baked Salmon with Red Wine and Honey

Molly Pindell | Delicious Living
  • Serves: 4 people
  • Calories per serving: 239

Low in saturated fat and high in omega-3 fatty acids, this tender entrée features a delicious, heart-healthy red wine sauce.

  1. Preheat oven to 350°. In the bottom of a glass or ceramic baking dish, drizzle olive oil and scatter thyme sprigs. Lay salmon on top of the thyme, skin side up. Arrange garlic cloves around salmon.
  2. In a small bowl, whisk together red wine and honey and pour over salmon.
  3. Bake 15-20 minutes and remove from oven. Peel off salmon skin, if desired, and arrange fillets on a warm serving dish.
  4. Pour dish juices into a small saucepan and bring to a boil. Reduce until syrupy, about 10 minutes. Season sauce with salt and black pepper, spoon over salmon, and serve.


Nutrition Facts Per Serving:
Calories: 239 calories
% fat calories: 39
Fat: 10g
Saturated Fat: 2g
Cholesterol: 51mg
Protein: 25g
Carbohydrate: 6g
Fiber: 0g
Sodium: 55mg


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