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Pan-Sauteed Salmon over Mediterranean Vegetables

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  • 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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