Easy Salmon - Yum!!

My husband isn't a huge fan of salmon. We had it WAY too much during my first pregnancy. Since then I don't think we had it more than 10 times. This recipe makes me want it again next week! I made it about a year ago and followed the original recipe and LOVED it but today I had to change it up with what I had on hand. The original recipe includes a veggie. I made a veggie/bean soup to go with this meal tonight.

INGREDIENTS

• 3-4 salmon fillets, wild 
• 1 teaspoon dried rosemary
• 1/4 teaspoon salt
• 1 1/2 tablespoons extra-virgin olive oil, divided
• 1 small onion, diced
• 3 tablespoons raisins
• 2 tablespoons almond slices

PREPARATION

1. Season salmon with half the rosemary and 1/2 teaspoon salt at least 20 minutes and up to 1 hour before cooking. 
2. Heat 1 tablespoon oil in a large wide saucepan over medium heat. Add onion and cook, stirring occasionally, until translucent, 3 to 4 minutes. Add raisins and almonds; toss to coat with oil. Cook, stirring, until the pine nuts are fragrant and beginning to brown, 3 to 5 minutes. Set mixture aside.
3. Heat the remaining 1/2 tablespoon oil in a large nonstick skillet over medium-high heat. Add salmon and cook until golden brown, 3 to 5 minutes. Turn the salmon over, remove the pan from the heat and let stand until just cooked through, 3 to 5 minutes more.
4. Spoon raisins,onion, & almonds over the salmon.

TIPS & NOTES

• Tip: Wild-caught salmon from the Pacific (preferably Alaskan) is considered the best choice for the environment because it is more sustainably fished and has a larger, more stable population. Farmed salmon, including Atlantic, should be avoided, as it endangers the wild salmon population. For more information, visit Monterrey Bay Aquarium Seafood Watch at seafoodwatch.org.