1 T. olive oil
4 (6-ounce) skinless salmon fillets
1 can (28-ounce) whole tomatoes in juice
1 small onion, chopped
1 T. capers, drained and chopped
4 C. zucchini, sliced
2 T. fresh lemon juice
In a skillet, heat oil on medium-high until hot. Evenly season salmon on both sides with salt and pepper. Add salmon to skillet and cook 3 minutes. Reduce heat to medium; turn salmon over and cook 3 to 5 minutes longer or until opaque throughout. Meanwhile, drain tomatoes, reserving 1/4 C. juice. Chop tomatoes.
Transfer salmon to plate; cover with foil to keep warm. To same skillet, add onion and cook 5 minutes or until tender. Stir in tomatoes with reserved juice and heat to boiling. Cook 2 minutes or until sauce thickens, stirring. Remove skillet from heat and stir in capers. Steam zucchini, then toss with lemon juice. Place each salmon filet over 1 C. zucchini and top with 1/4 of the sauce. Makes 4 servings.
1 serving = 1 protein, 1 vegetable and 1/4 fat
