Grilled Salmon with Tomatoes, Spinach, and Capers

By JenHall

This simple, elegant, and delicious dish gives you a healthy dose of heart-protective omega-3s from the salmon. The tomatoes provide the carotenoid lycopene, and the spinach delivers plenty of beta-carotene and folate. Grill extra and use for a salmon salad the next day.

YUMMO

Ingredients

• 4 (6 oz) salmon fillets, skin-on
• salt
• freshly ground black pepper
• 1 tablespoon extra-virgin olive oil
• 1 medium onion, chopped
• 2 garlic cloves, minced
• 1 pound plum tomatoes, chopped
• 3 cups baby spinach
• 1 tablespoon capers, rinsed and drained
• 4 lemon wedges

Preparation

Step 1

Heat oven to broil. Lightly coat a large heat-resistant baking dish with cooking spray.

Place salmon, flesh side up, in the baking dish, lightly season with salt and pepper, and broil without turning until salmon is cooked through, 8 to 10 minutes.

Meanwhile, in a large saucepan, heat oil over medium heat. Add onion and garlic; cook, stirring occasionally, until softened, about 7 minutes. Stir in tomatoes, spinach, and capers; cook for 2 minutes longer. Remove the pan from the heat.

Remove salmon from broil and transfer to 4 serving plates. Spoon tomato mixture over salmon, squeeze lemon wedges over the top, and serve warm.