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Fish with Warm Salami Salad and Lemon Aioli

Fish with Warm Salami Salad and Lemon Aioli
Total Time:
30 minutes


2 oz Deli sliced hard salami, coarsely chopped
2 plum tomatoes, coarsely chopped
1 lemon, for zest/juice
1 box frozen breaded fish (8–12 oz)
1 tablespoon unsalted butter
2 oz baby arugula
1/4 cup reduced-fat mayonnaise
2 teaspoons garlic-spice paste
1/4 teaspoon kosher salt
1 tablespoon water


  1. Preheat oven to 425°F. Chop salami and tomatoes. Zest lemon (1 teaspoon); squeeze for juice (2 tablespoons). Bake fish following package instructions.
  2. Preheat large, nonstick sauté pan on medium 2–3 minutes. Melt butter in pan, then add salami; cook and stir 2–3 minutes or until slightly crisp.
  3. Remove pan from heat. Stir in tomatoes and 1 tablespoon lemon juice. Add arugula; toss to coat.
  4. Combine mayonnaise, lemon zest, garlic paste, salt, water, and remaining 1 tablespoon lemon juice; whisk to blend. Serve fish over salad, topped with a drizzle of lemon aioli.

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Nutritional Information

CALORIES (per 1/2 recipe) 590kcal; FAT 34.00g; SAT FAT 8.00g; TRANS FAT 0.00g; CHOL 105mg; SODIUM 1900mg; CARB 39g; FIBER 1.00g; SUGARS 8g; PROTEIN 30g; CALC 6%; VIT A 0%; VIT C 0%; IRON 15%

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