SALMON WITH FRESH TOMATO

3 tbsp olive oil

4 salmon steaks (8-oz each, 1-inch thick)
1 cup coarsely chopped onion
2 garlic cloves, minced
1 tbsp snipped fresh basil
2 cups peeled, seeded, chopped tomatoes
1/4 cup water
1/4 tsp salt
1/4 tsp freshly ground black pepper

Heat the olive oil in a 10-inch skillet over medium heat. Add the salmon and fry to 2 to 4 minutes, until golden brown, turning once. Remove from skillet and set aside.

Add the onion to the skillet and cook 1 to 2 minutes, until crisp-tender. Add garlic and basil to skillet and cook for a minute. Stir in the water, salt and pepper.

Arrange the salmon steaks over the tomato mixture. Reduce heat to low, cover and simmer approximately 13 minutes until salmon is firm and opaque and begins to flake easily.

Per steak: 410 calories, 8 g carbs, 41 g protein

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