Salmon and Cherry Tomatoes
with Black Olives and Basil
|Saturated Fat Acids||5 g|
|Sugar added||0 g|
|Bread exchange unit||0.5|
Rinse tomatoes, drain, cut into quarters and remove seeds. Slice thinly and transfer to a bowl.
Coarsely chop capers, olives and anchovy and add to the tomatoes. Squeeze juice from lemon into the bowl.
Rinse basil, shake dry, pluck leaves and coarsely chop. Add to the bowl along with half of the olive oil. Season with salt and pepper and mix well.
Rinse salmon, pat dry and cut diagonally into thin slices. Lightly season with salt and pepper.
Heat the remaining oil in a non-stick pan over high heat. Cook salmon until just seared, about 30 seconds on each side.
Add tomatoes to pan and cook, stirring, until softened, about 1 minute. Divide tomatoes among warm plates, top with salmon and serve immediately.