Pan Seared Salmon Puttanesca



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


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.