2 tablespoons olive oil
4 (6 to 8-ounce) Atlantic frozen salmon fillets
2 (6-ounce) jars marinated artichokes, drained
2 cups vine ripe tomatoes, chopped
3 tablespoons shallots, minced
2 tablespoon capers
1 lemon, zested and juiced
2 garlic cloves, minced
2 tablespoons Italian parsley, chopped
¾ cup mango, diced
1 medium avocado, diced
½ cup of Vitamin D cheese, shredded
¼ tsp salt
¼ tsp pepper
To make the salsa, combine all of the ingredients together, mix well, and season with salt and pepper.
Preheat oven to 400 degrees F.
Heat a large skillet over medium heat. Swirl in the olive oil, and place salmon in hot pan, skin side down, and sear skin until crispy, approximately 2 minutes.
Salmon should turn pinkish white 1/4-inch around the edge.
Place the salmon in oven for approximately 5 minutes to finish cooking or until salmon reaches 145 degrees Fahrenheit.
To serve, place in the center of plate, and top with artichoke salsa.
Nutritional Information Per Serving: 550 calories, 19g carbs, 32g fat, 50.5g protein, 605mg sodium, 7g sugar, 150% DV Vitamin D
Expert Dr. Holliday Chimes In
“Wow! Salmon, avocado, and olive oil—some of the hearts favorite healthy fats! Don’t let the amount of fat in this dish scare you from preparing it, most of the food in this recipe provides the right amount of “good” fat your body requires to stay nourished while preventing diseases.
The highlight of this dish other than it tastes amazing is the delightful vitamin D cheese. Cheese is chalked full of calcium providing about 25% of the recommended daily value. The added vitamin D in cheese and salmon helps the body absorb calcium, allowing this mineral to reach its bone-building potential. “