Sauteed Skillet Salmon with Vegetables

BellaFina™ peppers may be used to create a wide variety of recipes, from appetizers to main dishes. BellaFina peppers are often used in salads, vegetables trays with or without dip, cooked in stews and sauces and stuffed with meat, cheese and grains.

Grown on the vine in the field, BellaFina peppers are a great source of vitamins and nutrients. They are low calorie, fat free, sodium free and high in Vitamin C.

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Serves: 4

INGREDIENTS
1 cup chopped zucchini
1 cup chopped red Bellafina peppers
1 cup halved cherry tomatoes
4 basil leaves
3 tablespoons extra virgin olive oil
1 tablespoon sherry wine vinegar
1 teaspoon oregano
One pound salmon filet, cut into four pieces
salt and pepper

INSTRUCTIONS
Place salmon pieces in a medium sized bowl with a sprinkling (1-2 tablespoons extra virgin olive oil). Gently move the salmon around the dish to coat with the oil and add a pinch of salt and pepper to the salmon. Set aside.

In a jar, add the basil leaves, chopped, 3 tablespoons EVOO, 1 tablespoon sherry wine vinegar, oregano, and a pinch of salt and pepper. Shake the jar until all ingredients are combined. Set aside.
Place skillet on stove on medium low heat. Add a tablespoon of extra virgin olive oil and add your veggies, zucchini, pepper and tomatoes. Add a pinch of salt and pepper.

Cook in skillet for several minutes until they become tender and start to brown.

Take the veggies out of pan and place in a bowl, cover to keep warm.
Turn the skillet temperature to medium and add the salmon filets, skin side up. Cook for 3-4 minutes on each side or until bottom is browned. Discard skin.

If the veggies are cold, add back to the skillet to heat up. Otherwise, to serve, add a scoop of veggies to a plate, add a salmon fillet, and drizzle some dressing over the top.

Sprinkle extra chopped herbs over top to garnish.

Adapted from 24carrotkitchen.com