Pan-Seared Salmon with Red Seedless Grapes

• 1/2 cups Chopped Red Onion
• 1/2 cups Red Grape Tomatoes
• 1/2 cups Scallons
• 1/2 cups Red Seeldless Grapes
• 1/2 cups Chopped Mushrooms
• 1/2 cups Chopped Red Pepper
• 1/2 cups Chopped Green Peper
• 1/2 cups Chopped Yellow Pepper
• 4 Tablespoons Olive Oli, Divided, Plus 1/2 Teaspoon To Drizzle On Salmon
• 1/2 pounds Salmon

1. Chop vegetables, grapes, mushrooms and peppers.
2. Pour 1/2 teaspoon of olive oil on salmon then season salmon to taste.
3. Pour 2 tablespoons of olive oil in each of 2 sauce pans and heat both pans together on low-medium heat.
4. Place salmon in one pan, skin-side down, and veggies in the other and start timing.
5. Salmon should cook for 2 minutes on each side then remove salmon from its pan and set aside while sauteed veggies continue to cook for another 23 minutes.
6. While salmon is resting, skin-side up, you can remove skin if desired.
7. Place the salmon in the same pan as the veggies and cover sauce pan for another 4 minutes, or a maximum 6 minutes.

red onion, red grape tomatoes, scallons, red, mushrooms, red pepper, green peper, yellow pepper, olive oli, salmon

Taken from tastykitchen.com/recipes/main-courses/pan-seared-salmon-with-red-seedless-grapes/ (may not work)