Fish

Pan Seared Tilapia with Summer Salsa and Baby Arugula is for Dinner.

Pan Seared Tilapia with Summer Salsa and Baby Arugula takes 15 minutes to prepare.

Pan Seared Tilapia with Summer Salsa and Baby Arugula takes 10 minutes to cook.

Pan Seared Tilapia with Summer Salsa and Baby Arugula makes 4 servings.

The ingredients for Pan Seared Tilapia with Summer Salsa and Baby Arugula are:

2 nectarines or peaches, diced
1/2 cup diced red onion
1/2 cup chopped fresh cilantro
3 tablespoons lime juice
1/2 teaspoon sea salt, divided
6 lightly packed cups baby arugula
3 1/2 teaspoons extra-virgin olive oil, divided
4 (6 oz) fresh tilapia filets
1/4 teaspoon ground black pepper

Here is how you make Pan Seared Tilapia with Summer Salsa and Baby Arugula:

Combine nectarines, onion, cilantro, lime juice and 1/4 teaspoon salt in a small bowl. In a separate medium bowl, combine arugula and 1 teaspoon oil. Heat remaining 2 1/2 teaspoons oil in a large skillet over medium-high heat. Cut fish into portions, sprinkle with pepper and remaining 1/4 teaspoon salt and add to skillet. Cook, turning once, until browned and almost opaque in the center, 7 to 8 minutes, being careful not to overcook. Divide greens between plates; top greens with fish and salsa.*original recipe from Whole Foods MarketServing Size: makes 4 servingsNumber of Servings: 4Recipe submitted by SparkPeople user STEPHCARRANZA.

The nutritional information for Pan Seared Tilapia with Summer Salsa and Baby Arugula is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 247.3

• Total Fat: 8.2 g
• Cholesterol: 67.9 mg
• Sodium: 424.2 mg
• Total Carbs: 11.0 g
• Dietary Fiber: 2.1 g
• Protein: 35.8 g

The dietary needs meet for Pan Seared Tilapia with Summer Salsa and Baby Arugula is Low Carb