Description
Healthy eating, a warm dish in winter, low carb, and deliciously Mediterranean. This meal hits on all cylinders!
Ingredients
- 2-½ Tablespoons Olive Oil, Divided, Plus More For Drizzling
- 1 clove (medium) Garlic, Minced
- ¼ cups Sweet Onion, Chopped
- 12 Ripe Grape Tomatoes, Whole
- 3 teaspoons Kalamata Olives, Cut In Half Lengthwise
- 1 pinch Dry Oregano
- 1 cup Packed Baby Arugula
- 1 whole (5 To 6 Oz. Size) Salmon Fillet, Skinless
- 2 teaspoons Tone’s Rosemary & Garlic Seasoning, Or To Taste
- Salt
Preparation
Heat a pan to medium. Add 2 tablespoons of olive oil, garlic, onion, tomatoes, and Kalamata olives. Sprinkle the oregano and stir occasionally so that tomatoes cook on all sides. Cook until tomatoes start to look wrinkled and some start to split, about 4–5 minutes.
Turn burner to lowest setting and stir in baby arugula and toss well to coat all the leaves evenly. Salt to taste and leave in the low heat pan to keep warm while cooking the salmon.
Heat a nonstick skillet to medium high. While pan is heating, completely coat both sides of the salmon with the rosemary and garlic rub. Add some salt, if desired (this rub is lower in salt).
Add remaining 1 teaspoon olive oil in the center of the preheated pan and place the salmon on top of the oil. Cook on the first side until sides become opaque approaching the middle. Flip and cook the other side the same, about 3 minutes per side.
Plate the warm salad and place the pan seared salmon on top. Drizzle with some olive oil (optional).
