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Ingredients
4 salmon fillets
5 tsp. dijon mustard
1 tbsp. oil
1/2 cup finely diced onions
1 clove garlic, minced
1 can (14.5 oz.) diced tomatoes, drained
1/4 cup balsamic vinegar
1/4 cup pitted black olives, chopped
2 tbsp. capers, drained and rinsed
1/3 cup chopped fresh parsley, divided
Directions
Prep: 15 min
Total: 35 min
Serves 4
Coat salmon with mustard. Heat oil in medium skillet on med-hi heat. Add salmon; cook 3 minutes on each side or until browned on both sides. Remove salmon from skillet; cover to keep warm.
Add onions and garlic to skillet; cook 3 minutes, stirring occasionally. Add all remaining ingredients except 1 tbsp. parsley. Cook 5 minutes. Stir. Top with salmon and cover. Cook 4 to 5 minutes or until fish flakes easily with a fork.
Sprinkle with remaining parsley.
Recipe courtesy of The Butcher Shoppe.