- 2 (6 oz.) salmon fillets
- 1/4 tsp dried oregano
- 1/2 tsp salt; 1/4 tsp pepper
- 2 tsp olive oil
- 1 cup cherry tomatoes, cut in half
- 1/4 tsp crushed red pepper
- 1 clove garlic, minced
- 1 (5 oz.) package fresh baby spinach
- 1.5 tsp lemon juice
Rub salmon evenly with oregano, salt and pepper. Heat oil in a nonstick skillet over medium-high heat. Add salmon; cook 4-5 minutes per side or until desired degree of doneness. Remove salmon from skillet; keep warm. Add tomatoes, red pepper and garlic to skillet; cook 5 minutes or until tomatoes begin to burst, stirring occasionally. Add spinach; saute 2 minutes or until spinach wilts. Stir in lemon juice. Spoon tomato mixture evenly over salmon fillets. Try is over a bed or orzo for a complete balance meal!