This recipe is one of my favorite ways to prepare salmon in a quick and easy way! I just love Mediterranean and Greek flavors...and the fact that this dish is healthy too! We almost always have all of these ingredients on hand, ready and waiting for a salmon sale.
I follow the recipe exactly as it appeared in Southern Living over a year ago...except I serve the salmon and beans over a bed of mixed greens and drizzle with a bit of balsamic vinegar.
(Source: Southern Living, February 2007)
1 medium onion, coarsely chopped
2 tablespoons olive oil, divided
1 (15-oz.) can cannellini beans, rinsed and drained
1/2 cup chopped pitted kalamata olives
1 cup halved grape tomatoes
2 tablespoons chopped fresh basil
4 (6-oz.) salmon fillets
1/2 teaspoon salt
1/2 teaspoon pepper
1. Sauté onion in 1 Tbsp. hot oil in a saucepan over medium heat 2 minutes or until slightly softened. Add beans, olives, and tomatoes; cook over medium heat, stirring occasionally, 2 minutes or until thoroughly heated. Remove from heat, and stir in basil.
2. Sprinkle salmon fillets evenly with salt and pepper. Cook salmon in a large nonstick skillet in remaining 1 Tbsp. hot oil over medium-high heat 3 minutes on each side or until fish flakes easily.
3. Spoon bean mixture evenly over mixed greens, top with salmon fillets, and drizzle with balsamic vinegar.
Yield: 4 servings
Nutritional Information: CALORIES 375(0.0% from fat); FAT 16.4g (sat 2.4g,mono 7.4g,poly 5.2g); IRON 3.4mg; CHOLESTEROL 94mg; CALCIUM 74mg; CARBOHYDRATE 17.3g; SODIUM 683mg; PROTEIN 37.8g; FIBER 4.8g