• 1 salmon, about 5 lbs. each, center and rib bones removed
• 1 lemon, juiced
• 1 medium onion, thinly sliced
• 1 large tomato, thinly sliced
• 8 basil leaves, rinsed, dried and thinly sliced
• oven roasting bag

Preheat oven to 400°F. Slice partly through salmon so that you can open it up and lay it flat, skin side down. Remove thin bones running down center of each fillet. Sprinkle inside of fish with salt and pepper to taste and half the lemon juice. Place 2/3 of the onion, tomato and basil on one of the fillets. Close up fish with stuffing inside and place it inside roasting bag. Arrange remaining onion, tomato and basil on top of fish. Sprinkle with remaining lemon juice. Close roasting bag tightly around fish. Bake 30 minutes. Turn package over and bake another 15-20 minutes, or until fish is no longer pink inside. Serve fish with juices.

This recipe serves 8 people. Due to the nature of this recipe, it adjusts the number of servings in multiples of 8 only.

Per serving: calories 72, fat 1.7g, 20% calories from fat, cholesterol 21mg, protein 9.3g, carbohydrates 5.7g, fiber 2.1g, sugar 2.6g, sodium 31mg, diet points 1.7.

Dietary Exchanges: Milk: 0.0, Vegetable: 0.9, Fruit: 0.1, Bread: 0.0, Lean meat: 0.0, Fat: 0.2, Sugar: 0.0, Very lean meat protein: 1.2

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The recommended wines are: Riesling, Cabernet Sauvignon, or Gewürztraminer.