Pan-Seared Salmon Puttanesca

Ingredients

• 0.3 cup balsamic vinaigrette dressing kraft
• 0.3 cup olives black pitted chopped
• 14.5 oz canned tomatoes diced drained canned
• 2 Tbsp capers rinsed drained
• 5 tsp grey poupon dijon mustard 
• 0.3 cup parsley fresh divided chopped
• 1 clove garlic minced
• 1 Tbsp oil 
• 0.5 cup onions chopped
• 1 lb salmon fillet tile-shaped cut into 4 pieces
• 0.3 cup sun-dried tomatoes chopped

Equipment

• frying pan

Directions

1. Coat fish with mustard.
2. Heat oil in medium skillet on medium-high heat.
3. Add fish; cook 3 min. on each side or until browned on both sides.
4. Remove fish from skillet; cover to keep warm.
5. Add onions and garlic to skillet; cook 3 min., stirring occasionally.
6. Add all remaining ingredients except 1 Tbsp. parsley. Cook 5 min.; stir. Top with fish; cover. Cook 4 to 5 min. or until fish flakes easily with fork.
7. Sprinkle with remaining parsley.