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Fish with Salami Salad and Lemon Aioli
Recipes
Fish with Salami Salad and Lemon Aioli
2 servings
30 minutes total

Ingredients

  • 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
  • ¼ cup reduced-fat mayonnaise
  • 2 teaspoons garlic-spice paste
  • ¼ teaspoon kosher salt
  • 1 tablespoon water

Steps

    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.

Amount per ½ recipe serving: Calories 590, Total Fat 34g, Sat Fat 8g, Trans Fat 0g, Chol 105mg, Sodium 1900mg, Total Carb 39g, Fiber 1g, Sugars 8g, Protein 30g, Calc 6%, Vitamin A 0%, Vitamin C 0%, Iron 15%