Pain-Free Living

Preparation time: 10 minutes
Cooking time: 6-10 minutes

Yield: 2 servings
Serving size: 1 salmon filet

Ingredients

1 tablespoon extra virgin olive oil
1/2 teaspoon ground ginger
1 teaspoon ground coriander
pinch of sea salt
pinch of black pepper
2 4-ounce wild-caught salmon filets

Preparation

1. Place the olive oil in a medium skillet, sprinkle with the ginger, coriander, salt and pepper, and stir to spread the spices evenly throughout the olive oil.
2. Heat the oil mixture over medium heat, place the salmon filets in the skillet skin side up and lower the heat to medium-low. Cover and cook 4 minutes. Remove from heat and let sit a minute until the pan stops spattering. Uncover, flip the filets over. Cover and place back over the heat, cooking another 2-6 minutes (depending upon the thickness of the filets), checking every minute so as not to overcook.
3. Plate the salmon and spoon 4 tablespoons (1/4 cup) of the pineapple-ginger salsa over each filet.

NOTE: Serve over a bed of spring salad mix with a drizzle of extra virgin olive oil and balsamic vinegar.

Nutrition Facts

Per serving:
Calories: 223
Protein: 22g
Total fat: 14g
Saturated fat: 2g
Cholesterol: 62mg
Sodium: 98mg
Dietary fiber: 0g