2 - 8 oz. Filets of Salmon
Flour
2 Diced Large Tomatoes
1/2 Cup Diced Roasted Red Peppers
3 Artichoke Hearts, quartered
1/4 Cup Calamata Olives
1 Tsp. Dry Oregano
1 Tbsp. Fresh Basil, chopped
Feta Cheese
Basmati Rice - 2 Cups Cooked
1 Cup Marinara Sauce
2 Cups White Wine

1. Dredge Salmon in flour and pan sear using hot pan and 1/4 cup oil.
2. Add tomatoes, peppers, artichoke hearts, olives, basil and oregano.  Toss.
3.  Add marinara sauce and white wine.  Reduce to medium heat and simmer until salmon is at desired temperature.
4. Plate with basmati rice and sprinkle with feta cheese.
 

Enjoy!