Main dishes

Pan-Seared Salmon Puttanesca

photo by:kraft

Olives, capers and tomatoes create a spicy Mediterranean sauce to prop up flaky fish. If you thought eating right was going to be boring, you're in for a surprise.

time

prep:

15 min

total:

35 min

servings

total:

4 servings

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What You Need

salmon fillet (1 lb.), cut into 4 tile-shaped pieces

tsp. GREY POUPON Dijon Mustard

Tbsp. oil

1/2

cup chopped onions

clove garlic, minced

can (14.5 oz.) diced tomatoes, drained

1/4

cup KRAFT Balsamic Vinaigrette Dressing

1/4

cup pitted black olives, chopped

1/4

cup sun-dried tomatoes, chopped

Tbsp. capers, drained, rinsed

1/3

cup chopped fresh parsley, divided

Make It

COAT fish with mustard. Heat oil in medium skillet on medium-high heat. Add fish; cook 3 min. on each side or until browned on both sides. Remove fish from skillet; cover to keep warm.

ADD onions and garlic to skillet; cook 3 min., stirring occasionally. Add all remaining ingredients except 1 Tbsp. parsley. Cook 5 min.; stir. Top with fish; cover. Cook 4 to 5 min. or until fish flakes easily with fork.

SPRINKLE with remaining parsley.