SmartPoints 7
Serves 4
1 lb salmon fillet
1 tbsp olive oil
1/4 c shallots, sliced thinly
4 cloves garlic, thinly sliced
2 c cherry tomatoes
1/2 c sliced pitted Kalamata olives
2c baby kale
zest of 1 orange
fresh oregano
Rinse salmon and pat dry. Cut fillet into 4. Season salmon with salt and pepper. Heat up a large non stick pan with oil over medium high. Pan fry the salmon for about 4-5 minutes. turn the fillets over and cook for another 3-4 minutes. Remove the fillets from the pan, set a side and cover to keep warm. Lower the heat to medium. In the same pan, add shallots and garlic. Cook for about 2-3 minutes. Add the tomatoes and cook for about 3 minutes or until skin starts to burst and juice oozes. Add the olives, orange zest and the kale. Cook for about 2 mins. Turn off the heat and stir in oregano. A fillet is served with 1/2 a cup of sautéed vegetables. I served it with 1/2 c of rice.
Preshlymade 