Pan-Sauteed Salmon over Mediterranean Vegetables
Makes:
4 servinges
Total Time:
50 min
Submitted by:
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.
Notes
