Salmon Delight!

FOOD EXCHANGE: 4 PROTEIN, 2 VEGETABLE, 1 GRAIN
Serving size: One
Serving suggestion: Serve with 1 small potato and a green salad
1 4-ounce wild Alaskan salmon fillet (red salmon is one of the best
sources of omega-3s, which are beneficial for the heart and brain)
¼ teaspoon dried oregano leaves
Salt and pepper, as desired
1½ cups small carrot, sliced
¼ small onion, sliced
¼ stalk celery, sliced
1 slice lemon
Sprig parsley
½ bay leaf
½ cup vegetable stock
1 tablespoon fresh lemon juice
Rub the salmon with the dried oregano leaves and salt and pepper. Place
the salmon fillet in a small nonstick sauté pan. Add the vegetables,
lemon, parsley, and bay leaf on top of the salmon. Gently pour the stock
and lemon juice over the top. Bring the liquid to a boil and immediately
turn down to a simmer. Cover the pan and continue to simmer for about
five minutes. Turn off the heat and allow the fish to steep in the liquid
with the lid on for about eight to ten minutes, or until the fish is cooked
to the desired doneness.