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Sauteed Salmon Over Mediterranean Veges




Source of Recipe


SHAPE Magazine


List of Ingredients




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 fillets, about 1 inch thick
Salt and freshly ground black pepper


Recipe



Heat 1/2 teaspoon oil in a small nonstick skillet over low heat. Add prosciutto; saut� 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 saut� 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 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.