Prep Time: 10 min. • Cook Time: 35 min.
Preheat oven to 400°F. Peel and thinly slice onions. Core and thinly slice bell peppers; peel and thinly slice garlic.
Place potatoes on a sheet pan in the oven and roast until tender, about 25 minutes. Let cool a little and use the bottom of a wide glass or another sheet pan to slightly flatten the potatoes so they stay in one piece but are crushed flat. Season with a pinch of salt.
While the potatoes are cooking, heat 1 tablespoon olive oil in a medium saucepan over medium heat. Once hot, add onions and sauté, stirring occasionally until tender, about 2 minutes. Add the garlic and peppers and cook, stirring occasionally until softened, about 3 minutes. Add the diced tomatoes and ¼ teaspoon of salt. Bring to a boil, reduce heat to low and cook, stirring occasionally until saucy, about 15 minutes.
Heat 1 tablespoon of olive oil in a large frying pan on high. Season salmon with a pinch of salt and pepper and add to the hot pan. Place the flattened potatoes around and in between the salmon. Cook the salmon and potatoes for about 4 minutes then turn over and cook another 4 minutes until salmon is cooked through.*
Divide potatoes between 4 plates, spoon the pepper stew over the potatoes and top with the salmon. Garnish with arugula.
*For food safety, cook salmon to an internal temperature of 145°F.
Approximate Nutritional Information (Per serving):
Calories 420, Fat 13g, Sat Fat 2g, Trans Fat 0g, Cholesterol 55mg, Sodium 640mg, Total Carbohydrate 47g, Fiber 6g, Sugars 10g, Protein 30g
Dietitian Pick, Diabetes Appropriate
ALLERGEN INFORMATION: Tree Nut-Free, Peanut-Free, Soy-Free, Dairy-Free, Egg-Free