Pan-Sauteed Salmon Over Mediterranean Vegetables
This is an easy, yet delicious salmon recipe I found at Meals Matter.com.
3 teaspoons olive oil, divided
2 oz Prosciutto, diced
3 cloves Garlic minced
1 1/2 cups Chopped red onion
10 oz Button mushrooms, stems removed, caps thinly sliced
4 Plum tomatoes, cored and diced
4 cups (packed) chopped spinach leaves
1 cup Torn fresh basil leaves
4 4oz Salmon fillets about 1 inch thick
Salt and freshly ground black pepper
Heat 1/2 teaspoon oil in a small nonstick skillet over low heat. Add prosciutto; saute 5 minutes or until crispy. Stir in garlic, turn off heat.
Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Add onion and mushrooms and saute 8-10 minutes, or until golden. Stir in tomatoes and cook for 3 minutes. Add spinach and basil and cook for 3 more minutes. Stir in prosciutto-garlic mixture. Cover; keep warm.
Season salmon fillets with salt and pepper. Heat remaining 1/2 teaspoon oil in the same skillet used to cook prosciutto over medium heat. Add salmon, skin-side down, and cook, covered 10-12 minutes or until fish flakes easily.
Use a spatula to loosen fish from its skin, which will stick to skillet. Divide vegetables among 4 plates, top with salmon and serve immediately.
Calories: 273 ; Total Fat: 12.5g ; Saturated Fat: 2g ; Polyunsaturated Fat: 3.6g ; Carbohydrates: 10.7g ; Protein: 30.2g ; Vitamin A: 2425.3 IU ; Vitamin C: 24.3mg ; Calcium: 75.5mg ; Sodium: 477.4 mg ; Iron: 5.1mg ; Fiber: 6.1g