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Prep 25min
Total25min
Servings4
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Ingredients
2
tablespoons olive oil
1
salmon fillet (3/4 lb), cut into 4 serving pieces
Salt and pepper
1
cup chopped red onion
1
can (15 oz) Progresso™ cannellini beans, drained, rinsed
1
can (14.5 oz) Muir Glen™ organic fire roasted diced tomatoes, undrained
1/4
cup pitted kalamata olives, cut in half
1/2
lemon
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Steps
1
In 12-inch skillet, heat oil over medium heat. Sprinkle salmon with salt and pepper. Place salmon, skin side up, in skillet. Cook 2 to 3 minutes until golden brown; turn. Sprinkle onion around salmon. Cook 2 to 3 minutes, stirring occasionally, until onion is softened.
2
Add beans, tomatoes and olives to skillet. Cover; cook 5 to 10 minutes until thoroughly heated and salmon flakes easily with fork.
3
To serve, divide bean mixture among 4 plates; top each with 1 salmon piece. Squeeze lemon over each serving.
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Try cod in this recipe instead of salmon for an alternative.
Serve rustic bread or hot cooked rice on the side.
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Nutrition Facts are not available for this recipe
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