1 1 lb. salmon fillet
2 Tbsp. grapeseed oil
1 lemon, zested
1 tsp. salt & crushed black pepper
1 c. Angel Sweet, Cherub or Zeema tomatoes, quartered
1 Tbsp. butter
1/2 lemon, juiced
1/4 c. fresh parsley, finely chopped
Heat a skillet over medium high heat. Lightly oil fish, Season with salt, pepper and lemon zest. Place salmon gently in pan skin side up and cook for 4 minutes. Gently turn fish over and cook for 2 minutes, add tomatoes, butter and lemon juice and reduce heat to low, add butter, stir the pan and cook another 3-5 minutes, depending on thickness of fish. Salmon will begin to turn opaque as it cooks and butter will lightly brown.
Remove Salmon from the skillet and gently spoon tomatoes & sauce over fish, Garnish with fresh parsley.
Serving size: 168g, Calories: 290, Fat Calories: 170, Total Fat: 19g, Saturated Fat: 4g, Cholesterol: 80mg, Sodium: 660mg, Carbohydrates: 2g, Dietary Fiber: 1g, Sugar: 2g, Protein: 25g, Iron: 4, Iron: 0mg, Calcium: 2, VitaminC: 15%, VitaminA: 8%