One-Dish Dinner
Salmon and Blistered Tomatoes over Arugula
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Ingredients
- 1¼ lb salmon fillets
- ½ tsp dried oregano
- ½ tsp salt
- ¼ tsp pepper
- 2 Tbsp olive oil, divided
- 1 pint grape tomatoes
- 2 small cloves garlic, minced
- ¼ tsp crushed red pepper
- ½ (5-oz) pkg arugula and spinach mix
- ¼ cup freshly grated Parmesan cheese
- ¼ cup olive oil vinaigrette
- 1 Tbsp lemon juice
Instructions
- Rub fish with oregano, salt, and pepper. Cook fish in 1 Tbsp hot oil in a large nonstick or cast-iron skillet over medium-high heat 4 to 5 minutes per side or until fish flakes with a fork. Remove fish from skillet; keep warm.
- Cook tomatoes, garlic, and red pepper in 1 Tbsp hot oil in same skillet over medium-high heat 5 minutes or until tomatoes begin to burst, stirring occasionally.
- Toss together arugula mix, cheese, vinaigrette, and lemon juice in a large bowl. Divide greens among 3 plates; top with fish and tomato mixture.
Nutritional Information
| Main | Total | |
| Servings | 3 | |
| Calories |
478
|
478
|
| Fat (g) | 31 | 31 |
| Sat. Fat (g) | 6 | 6 |
| Protein (g) | 44 | 44 |
| Carb (g) | 11 | 11 |
| Fiber (g) | 2 | 2 |
| Sodium (mg) | 792 | 792 |
| T. Sugs (g) | 1 | 1 |
| A. Sugs (g) | 0 | 0 |
Low Carb Meal Plan
This recipe selected from the eMeals Low Carb Meal Plan.
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