Ingredients

Makes 4 servings

　　1 lb new potatoes, halved

　　1 tablespoon plus 1 tsp extra-virgin olive oil, divided

　　2 tablespoons black peppercorns

　　2 tablespoons coriander seeds

　　4 skinless salmon fillets (5 ounces each)

　　2 tablespons molasses

　　1/2 teaspoon kosher salt

　　1/2 teaspoon paprika

　　1/4 teaspoon cayenne pepper

　　2 tablespoons chopped parsley

　　

Step 1

Heat oven to 400°. Bring a large pot of water to a boil. Reduce to simmer and parboil potatoes until they begin to soften, 4 to 5 minutes. Transfer to a foil-lined pan, toss with 1 tbsp oil and salt and pepper to taste; arrange in a single layer and bake until fork-tender and golden brown, turning once, 30 minutes.

　　

Step 2

Place peppercorns and coriander on a paper towel lined cutting board. Using the bottom of a heavy pot, press down until they crack; set aside. In a large, ovensafe pan over medium-high heat, heat remaining 1 tsp oil. Cook salmon, turning once, until browned, 2 minutes per side; remove from heat.

　　

Step 3

In a bowl, combine molasses, salt, paprika and cayenne; brush onto both sides of salmon and sprinkle with crushed spices. Bake salmon until cooked through, 3 to 5 minutes. Serve with potatoes tossed with parsley.

　　

Nutrition Per Serving

The Skinny 340 calories per serving

　　12 g fat (2 g saturated)

　　
27 g carbs

　　4 g fiber

　　31 g protein

　　#### Nutritional analysis provided by Self