Mediterranean Salmon

I made this dish on a whim, using random items I had left in the pantry; turns out it was pretty good. Feel free to add to it whatever you like and vary the ingredients to suit your portions. Sometimes I toss in chopped asparagus for more texture and freshness. Serve with a side of risotto, a mescalin or micro-green salad, and a glass of wine (if you're into that).

Mediterranean Salmon
In a large, deep-sided skillet, sweat some yellow onion over medium-low heat in olive oil. Add garlic and diced tomatoes and allow to simmer and reduce.
Toss in capers, Kalamata olives, and some halved artichokes. More simmering.
Push salmon (steaks or fillets) to the bottom of the pan and spoon mixture on top of the fish. Cover. Cook fish about 4 minutes per side until fish is just pink or still slightly red in middle.
Serve topped with mixture and risotto to the side.

There you have it. Risotto makes an excellent pairing for this dish as it cuts the salt and soaks up some of the residual liquid. Even more so, up until you add the salmon, the dish doesn't require a whole lot of baby sitting or prep work. You can focus on getting your risotto right. The olives and capers add plenty of sodium, so don't add any yourself. I like to eat this meal a day or two before a huge ride. It combines the right amount of protein, carbs, sodium, and good fats for sustained efforts. As for the risotto, stay tuned.