Pan-Sauteed Salmon Over Mediterranean Vegetables
Prep Time: 20 minutes
Cook Time: 30 minutes
Nutrition Score per serving:
(1 fillet over 1 cup veggies) 330 calories, 83 g calcium, 19 g fat (52%), 4 g fiber, 25 g protein (30%)
Ingredients
| 3 teaspoons | olive oil, divided |
| 2 ounces | prosciutto, diced |
| 3 cloves | fresh garlic, minced |
| 1 1/2 cups | red onion, chopped |
| 10 ounces | button mushrooms, stems removed, caps thinly-sliced |
| 4 | plum tomatoes, cored and diced |
| 4 cups | (packed) spinach leaves, chopped |
| 1 | fresh basil leaves, torn |
| 4 | 4-ounce salmon fillets, about 1-inch thick |
| Salt and freshly ground black pepper to taste |
Directions
Heat 1/2 teaspoon of oil in a small nonstick skillet over low heat. Add prosciutto. Sauté for 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 sauté for 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 of oil in the same skillet used to cook prosciutto over medium heat. Add salmon, skin-side down. Cook, covered, for 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.
