PREP TIME: 5 MINUTES
COOK TIME: 30 MINUTES
3 olive oil, divided
2 prosciutto, diced
3 fresh garlic, minced
1 1⁄2 red onion, chopped
10 button mushrooms, stems removed, caps thinly-sliced
4 plum tomatoes, cored and diced
4 (packed) spinach leaves, chopped
1 fresh basil leaves, torn
4 4-ounce salmon fillets, about 1-inch thick
Salt and freshly ground black pepper to taste
Heat 1/2 teaspoon of oil in a small nonstick skillet over low heat. Add prosciutto. Sauté for 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 sauté for 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 of oil in the same skillet used to cook prosciutto over medium heat. Add salmon, skin-side down. Cook, covered, for 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.
(1 fillet over 1 cup veggies) 330 calories
83 g calcium
19 g fat (52%)
4 g fiber
25 g protein (30%)
– See more at: http://www.shape.com/dinner/pan-sauteed-salmon-over-mediterranean-vegetables#sthash.AlSVnZqP.dpuf