“Shelly’s Salmon Over Tomatoes and Basil” is my newest recipe and I hope you will try it and share it! This is VERY simple to make and so delicious. Also very low carb so if you eat Paleo, this recipe will be perfect. I served my husband’s over CousCous. I went plain Jane.
Shelly’s Salmon Over Tomatoes and Basil
Serves 2 = 1 RED, 1 Green, 1 tsp
2- 6 ounce salmon fillets (please don’t eat farmed)
1/4 bunch fresh basil
1 red onion
3 cloves garlic
1 red bell pepper
1 small fresh chili (red, jalapeno or serrano)
4 ounces (about 23) cherry tomatoes
Juice of 1/2 lemon
2 Tbsp NFGY
Himalayan Salt and Pepper to taste
3/4 Cup CousCous (optional)
Clean and pat dry the salmon, place on a plate salt and pepper.
Cook the CousCous, set aside
Pick and tear the basil leaves and set aside.
Finely chop the basil stalks with the garlic.
Place a skillet on medium high.
Chop the onion, pepper and seed and mince the chili.
Add a splash of olive oil to hot pan, cook the basil stalks, garlic, and veggies until soft, stirring occasionally.
Halve the cherry tomatoes and add to the pan until they are broke down.
Add lemon to pan.
Add salt and pepper – if desired and shake the pan so all veggies are flat and in one layer.
Place salmon fillets on top of the veggies.
Cover and steam for 7-10 minutes until the salmon is done.
Top each salmon fillet with 1 tbsp NFGY and the torn basil leaves.
The entire skillet can be placed on the table, it’s very pretty.
OPTION: If using the CousCous, place on the plate and top with the veggies and salmon.