Salmon with Scalloped Sweet Potatoes

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3 medium sweet potatoes, peeled and thinly sliced (about 4 cups)
1 medium yellow onion, roughly chopped
1 teaspoon grated fresh ginger
1 cup orange juice
3 tablespoons orange marmalade
2 tablespoons melted trans-fat-free margarine or butter
Salt, to taste
1 1/4 pounds salmon fillet, skin removed, cut in 6 pieces
Freshly ground black pepper, to taste
1/4 cup almond slivers, toasted
1/4 cup Italian parsley sprigs

Preheat oven to 400°F. Combine sweet potatoes, onion, ginger, juice, 2 tablespoons of the marmalade, margarine and salt. Place in a 9 x 13- inch casserole dish, sprayed with cooking spray. Cover and bake 40 minutes. Remove from oven; top with salmon. Brush fish with the remaining 1 tablespoon marmalade; grind on pepper. Return to oven (uncovered) and bake 10 to 12 minutes, until fish is done to your liking. Garnish with almonds and parsley.

Serves 6.

Per serving: 340 calories, 14g total fat (2g saturated), 27g carbohydrate, 22g protein, 5g fiber, 90mg sodium.

Why It’s Good For You:

Antioxidants in sweet potatoes, onions, orange
Good omega-3 fat in salmon
Plus: Ginger has anticoagulant, anti-inflammatory activity

Science Says:
Eating orange peel, as in marmalade, more than once a week cut odds of skin cancer by one-third, in a University of Arizona study.

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