Salmon Provencal with Zucchini

1. 1

   In 12-inch skillet, heat oil on medium-high until hot.

2. 2

   Evenly season salmon on both sides with 1/4 teaspoon salt and 1/8 teaspoon ground black pepper.

3. 3

   Add salmon to skillet and cook 3 minutes.

4. 4

   Reduce heat to medium; turn salmon over and cook 3 to 5 minutes longer or until opaque throughout.

5. 5

   Meanwhile, drain tomatoes, reserving 1/4 cup juice.

6. 6

   Chop tomatoes.

7. 7

   Transfer salmon to plate; cover with foil to keep warm.

8. 8

   To same skillet, add onion and cook 5 minutes or until tender.

9. 9

   Stir in tomatoes with reserved juice; heat to boiling.

10. 10

    Cook 2 minutes or until sauce thickens, stirring.

11. 11

    Remove skillet from heat; stir in olives and capers.

12. 12

    While tomato sauce is cooking, cut each zucchini lengthwise in half, then cut crosswise into 1/4-inch-thick slices.

13. 13

    In microwave-safe medium bowl, place zucchini and 2 tablespoons water.

14. 14

    Cover with vented plastic wrap and cook in microwave on High 5 minutes or until just fork-tender.

15. 15

    Drain zucchini; add lemon juice and toss to combine.

16. 16

    Place salmon on individual dinner plates; top with tomato-olive-caper mixture and serve with zucchini.

* Per serving · 4 servings · Values may vary.