Cioppino Style Salmon

I pulled this recipe out of a Cooking Light magazine years ago. I think it was at the OBGyn's office (sorry Dr. Romberg). It's quick and easy to make, really light, but feel heartier due to the tomato based sauce. I've served it as is or added extra tomatoes to make more sauce and served it over orzo or rice. I usually serve it with a salad, sauteed sugar snap peas, or just some foccacia or rustic bread.

Cioppino Style Salmon

6 Salmon Fillets (meal includes all natural, wild caught, Alaskan salmon!!!)
2 Tbsp olive oil
2 cloves fresh garlic, sliced
1 cup chopped onion -- I have used either all white, or a mix of white and red
2 cups chopped fresh tomatoes or 1 28 ounce can diced tomatoes
1/2 cup roughly chopped parsley
1/2 tsp crushed red pepper (for the meal this month, I used just a pinch - maybe 1/8 tsp -- add more if you family likes heat)
1 cup clam juice

Preheat large skillet, add olive oil and swirl to coat pan.
Add garlic and onion and cook for about 2 minutes until slightly brown.
Add remaining ingredients, except salmon, and simmer on low for 5 minutes.
Place salmon fillets on top of tomato mixture, skin side down, and cover with lid.
Cook for 6 minutes or until salmon if cooked through to the center.

Freezer Directions: Thaw in fridge overnight. Follow directions as above.