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Pan-Sauteed Salmon over Mediterranean Vegetables

Kraft Memeber Recipe
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Makes: 4 servinges Total Time: 50 min
Category: Dinner Entrees Sub Category: Fish & Seafood Entrees

what you need
  • 3 teaspoons olive oil, divided
  • 2 ounces prosciutto, diced
  • 3 cloves garlic, minced
  • 1 1/2 cups chopped red onion
  • 10 ounces button mushrooms, stems removed, caps thinly sliced
  • 4 plum tomatoes, cored and diced
  • 4 cups (packed) chopped spinach leaves
  • 1 torn fresh basil leaves
  • 4 (4 ounce) salmon filets, about 1 inch thick
  • Salt and freshly ground black pepper
make it
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 filets 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.
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