Asparagus and Sun-Drief Tomato Salmon
3 oz salmon, raw
1 tsp olive oil
1/4 cup diced tomatoes, no salt added
1/4 cup green bell peppers
2 oz pesto with sun dried tomato sauce
2 cups asparagus
1 garlic clove
1/2 cup chopped onions
1/4 tsp black pepper
Season both sides of salmon with black pepper and finely chopped garlic. Heat 1/2 tsp oil in a skillet over medium-high heat. Place salmon in skillet; cook, turning once to brown each side. Remove fish from pan, and set aside.
In a separate pan heat 1/2 tsp oil. Add cleaned asparagus and chopped onions and sauté for a few minutes until asparagus is a little tender.
Pour tomatoes into pan; cook for 1 minute, stirring constantly. Stir in pesto and asparagus, and return salmon to pan. Cover and reduced heat to medium. Simmer for 5 to 10 minutes, or until salmon is cooked through.
Nutrient Analysis per serving: Calories 510, Protein 29g, Carbs 31g, Fat 32g, Cholesterol 51mg, Sat Fat 6g, Trans Fat 0g, Fiber 10g, Sugar 15g, Sodium 404mg.