Makes 4 servings

• 4 salmon fillets (about 4 oz/125 g each), skin removed
• pinch each: salt, freshly ground black pepper
• 3 tsp (15 mL) soft, non-hydrogenated margarine, divided*
• 3/4 cup (175 mL) orange juice
• 1/4 cup (50 mL) balsamic vinegar
• 2 tbsp (30 mL) minced onion
• 2 tsp (10 mL) each: coarsely chopped fresh parsley, basil, mint

Preheat oven to 450ºF (230ºC). Season salmon with salt and pepper. In a large, non-stick skillet, melt 2 tsp (10 mL) of the margarine over medium-high heat. Place salmon in pan and cook for about 2 to 3 minutes on each side or until lightly browned. Transfer salmon to an oven-proof dish and roast for 5 to 7 minutes or until cooked through. Wipe out skillet with a paper towel and stir in orange juice, balsamic vinegar and onion. Boil 2 minutes or until sauce has thickened slightly. Remove from heat and stir in remaining 1 tsp (5 mL) margarine until melted. Stir in fresh herbs. Season to taste with pepper. Spoon sauce over salmon and serve immediately.

Nutrients per serving*

• Calories........................ 226
• Protein......................... 22.9 g
• Total fat....................... 10.1 g
• Polyunsaturated fat....... 4.1 g
• Monounsaturated fat..... 3.6 g
• Saturated fat................ 1.5 g
• Cholesterol.................. 62 mg
• Carbohydrates............. 9.5 g
• Fibre........................... 0.3 g
• Sodium....................... 148 mg
• Potassium................... 657 mg
• Excellent source of riboflavin, niacin, vitamin B6, and vitamin B12.

*This nutritional analysis is based on using Becel margarine.