Salmon and Blistered Tomatoes over Arugula

BY EMEALS

INGREDIENTS

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

INSTRUCTIONS

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.