Sun Dried Tomato Salmon with Italian Chopped Salad
Author: 
Recipe type: Main
Cuisine: Italian
Prep time: 
Cook time: 
Total time: 
Yield: 2 servings
 
Ingredients
For the Salmon
  • 2 - 5 oz wild salmon fillets
  • ¼ cup oil packed sun dried tomato, patted dry and chopped
  • 1 clove garlic, minced
  • 1 tsp dried oregano
For the Salad
  • 3-4 cups spring mix
  • ⅓ cup red onion, finely sliced
  • ½ cup cherry tomatoes, cut in half
  • ½ cup chickpeas, rinsed and drained
  • ¼ cup kalamata olives
For the Salad Dressing
  • 1.5 Tbsp olive oil
  • 3 Tbsp red wine vinegar
  • 2 tsp dijon mustard
  • 1 clove garlic, minced
  • 1 tsp dried oregano
  • salt & pepper to taste
Instructions
  1. Assemble all the salad ingredients in a large salad bowl. Set aside.
  2. In a small bowl, combine all the salad dressing ingredients and whisk together. Set aside until you're ready to dress the salad.
  3. For the salmon, heat your skillet over medium heat.
  4. Mix together the sun dried tomato, oregano and garlic together.
  5. Once mixed, rub all over the salmon. Don't put the mixture into the pan until later so it doesn't burn.
  6. Remove the topping (for now) and place salmon in the pan cooking skin side down first, then flip and cook on the other side. Should take about 3-4 min per side depending on the thickness of your salmon fillet.
  7. When the salmon is a few minutes away from being done, place the sun dried tomato mixture into the pan and cook it until its warmed through.
  8. Place the cooked salmon on a plate and top with the sun dried tomato mixture.
  9. Dress the salad with the dressing and toss to combine.
Nutrition
Serving size: ½ of recipe Calories: 447 Fat: 25 g Saturated fat: 3.5 g Unsaturated fat: 15.7 g Carbs: 22 g Sugar: 6 g Sodium: 281 mg Fiber: 4 g Protein: 30 g Cholesterol: 75 mg
Recipe by Busy But Healthy at https://busybuthealthy.com/sun-dried-tomato-salmon-with-italian-chopped-salad/