A beautiful dish, full of antioxidants, to help prevent premature ageing!
2 tbsps Extra Virgin Olive Oil
1/2 Yellow Onion (large, chopped)
3 Garlic (cloves, large, minced)
1 Green Bell Pepper (chopped)
1 cup Black Olives
3 cups Diced Tomatoes (from the can, with juices)
567 grams Salmon Fillet
Sea Salt & Black Pepper (to taste)
2 cups Baby Spinach (packed)
1 cup Basil Leaves (packed)
Warm the oil in a large pot over medium heat. Add the onion and stir for two to three minutes, until fragrant. Add the garlic and cook for another minute.
Add the bell peppers and cook for five minutes, then add the black olives and diced tomatoes. Stir to combine.
Add the salmon fillets and season with salt and pepper. Cover with a lid and simmer for 15 to 20 minutes, or until the salmon is cooked to your liking.
Add the spinach and basil leaves and simmer for another minute, until wilted. Serve and enjoy!
Leftovers Refrigerate in an airtight container for up to three days.
Serving Size One serving is equal to one salmon fillet and one cup of tomato mixture.
Make it Vegan Use tofu in place of salmon.
More Flavour Add a Mediterranean spice mix.
Serve it With Rice, quinoa, cauliflower rice, or potatoes.
For nutritional information and a copy of the recipe you can download here!