Orange Glazed Salmon Fillets With Rosemary

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   1. Sprinkle fillets evenly with salt and pepper. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add fillets; cook 2 minutes on each side or until fish flakes easily when tested with a fork or until desired degree of doneness. Remove from pan.

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   2. Recoat pan with cooking spray. Add shallots; saute 30 seconds. Stir in wine and rosemary; cook 30 seconds or until liquid almost evaporates. Add juice and syrup; bring to a boil, and cook 1 minute. Return fillets to pan; cook 1 minute on each side or until thoroughly heated.

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   Seasoned haricots verts: Cook 1 pound haricots verts in boiling water 3 minutes or until crisp-tender. Drain; rinse with cold water. Pat dry. Combine with 1/3 cup chopped roasted red bell pepper and 1/4 cup toasted pine nuts. Combine 2 tablespoons red wine vinegar, 1/8 teaspoon salt, 1/8 teaspoon pepper, and 1/8 teaspoon dry mustard. Toss with bean mixture.

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   Nutritional Information

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   Calories:226

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   Fat:5.6g (sat 1.4g,mono 2g,poly 1.7g)

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   Protein:30.4g

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   Carbohydrate:9.5g

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   Fiber:0.2g

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    Cholesterol:70mg

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    Iron:1.1mg

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    Sodium:311mg

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    Calcium:70mg

* Per serving · 4 servings · Values may vary.