Salmon With Sautéed Tomatoes
Serves 4|
Hands-On Time:
|
Total Time:
Ingredients
- 1 cup couscous
- 2 pints grape tomatoes
- kosher salt and black pepper
- 2 tablespoons olive oil
- 1/4 cup dill, chopped
- 4 6-ounce skinless salmon fillets
Directions
- Cook the couscous according to the package directions.
- Heat 1 tablespoon of the oil in a large nonstick skillet over medium-high heat. Cook the tomatoes with ¼ teaspoon kosher salt until soft, 4 to 6 minutes. Fold in dill; transfer to a plate.
- Season the salmon with ½ teaspoon each salt and pepper. Cook in the remaining oil in the skillet until opaque throughout, 4 to 6 minutes per side. Serve with the tomatoes and couscous.
Nutritional Information
- Per Serving
- Calories 561
- Fat 23g
- Sat Fat 3g
- Cholesterol 107mg
- Sodium 460mg
- Protein 47g
- Carbohydrate 41g
- Sugar 3g
- Fiber 3g
- Iron 3mg
- Calcium 39mg
What does this mean? See
Nutrition 101
.
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