Pan-Roasted Salmon and Tomatoes

Photo by Maura McEvoy
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  • Serves 4
  • Hands-On Time
  • Total Time
  • Nutritional Information

    Nutritional Information

    Per Serving

    • Calories 422 calories
    • Fat 25 g
    • Sat Fat 5 g
    • Cholesterol 100 mg
    • Sodium 949 mg
    • Protein 36 mg
    • Carbohydrate 12 g
    • Fiber 0 g
    • Iron 1 mg
    • Calcium 128 mg


  1. Check 1 1/2 pounds salmon steaks, about 3/4 inch thick
  2. Check 2 tablespoons all-purpose flour
  3. Check 2 tablespoons olive oil
  4. Check kosher salt and black pepper
  5. Check 2 14 1/2-ounce cans diced tomatoes
  6. Check 2 garlic cloves, minced
  7. Check 2 tablespoons chopped fresh basil


  1. Dredge the fish in the flour. Heat the oil in a large skillet over medium heat until it shimmers. Add the fish and brown about 3 minutes on each side.
  2. Carefully lift the fish out of the skillet and set it aside on a platter; sprinkle with ½ teaspoon salt and ¼ teaspoon pepper.
  3. Add the tomatoes and garlic to the skillet and bring to a boil over high heat. Cook for 3 minutes.
  4. Reduce heat to low and return the fish to the pan. Cover and cook 5 minutes or until the fish flakes when tested with a fork or the tip of a knife.
  5. Remove the fish to a platter and cover loosely with foil to keep warm.
  6. Increase heat to high, add the basil, and reduce the sauce, stirring frequently, until thickened, about 3 minutes.