Salmon with Tomatoes and Baby Kale

Salmon with Tomatoes and Baby Kale
SmartPoints 7
Serves 4

1 lb salmon fillet

1 tbsp olive oil

1/4 c shallots, sliced thinly

4 cloves garlic, thinly sliced

2 c cherry tomatoes

1/2 c sliced pitted Kalamata olives

2c baby kale

zest of 1 orange

fresh oregano

Rinse salmon and pat dry. Cut fillet into 4. Season salmon with salt and pepper. Heat up a  large non stick pan with oil over medium high. Pan fry the salmon for about 4-5 minutes. turn the fillets over and cook for another 3-4 minutes. Remove the fillets from the pan, set a side and cover to keep warm.  Lower the heat to medium. In the same pan, add shallots and garlic. Cook for about 2-3 minutes. Add the tomatoes and cook for about 3 minutes or until skin starts to burst and juice oozes. Add the olives, orange zest and the kale. Cook for about 2 mins. Turn off the heat and stir in oregano. A fillet is served with 1/2 a cup of sautéed vegetables. I served it with 1/2 c of rice.


Egg white veggie omelet

Egg white veggie omelet
SmartPoints 0
Serves 1

1 spray Olive oil

1 slice of Canadian Bacon, sliced

5 tbsp Egg whites

2 tbsp Onions, Thinly sliced

Zucchini, thinly sliced

Green bell pepper, thinly sliced

Mushrooms, thinly sliced

Tomatoes, cubed

Garlic salt


1 tbsp of fat free Feta cheese


Preheat the oven to Broil medium. Heat the oven proof skillet on medium high. Spray olive oil. Add onions, canadian bacon, mushroom, and green bell pepper. let it cook for about 5  minutes, or until you see the edges of the ingredients are starting to brown.  Add the tomatoes and mix for a little bit and pour the egg whites over. Season with garlic salt and pepper and top it with feta cheese. Place the skillet in the oven and cook until the egg whites are cooked about a minute. Transfer to a plate and top it with arugula.

Egg white veggie omelet