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Salmon and Blistered Tomatoes over Arugula

By eMeals

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    Serves 6

    Total Time 35 minutes

    Prep Time 10 minutes

    Difficulty Level


    6 (5-oz) salmon fillets

    1 tsp dried oregano

    1 tsp salt

    ½ tsp pepper

    ¼ cup olive oil, divided

    2 pints grape tomatoes

    3 cloves garlic, minced

    ½ tsp crushed red pepper

    1 (5-oz) pkg arugula and spinach mix

    ½ cup freshly grated Parmesan cheese

    ½ cup olive oil vinaigrette

    2 Tbsp lemon juice


    1. Rub fish with oregano, salt, and pepper. Cook fish, in 2 batches, in 1½ Tbsp hot oil per batch in a large nonstick or cast-iron skillet over medium-high heat 4 to 5 minutes per side or until fish flakes with a fork. Remove fish from skillet; keep warm.

    2. Cook tomatoes, garlic, and red pepper in 1 Tbsp hot oil in same skillet over medium-high heat 5 minutes or until tomatoes begin to burst, stirring occasionally.

    3. Toss together arugula mix, cheese, vinaigrette, and lemon juice in a large bowl. Divide greens among 6 plates; top with fish and tomato mixture.

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