Pan-Roasted Salmon and Tomatoes

Pan-Roasted Salmon with Tomatoes
Maura McEvoy
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Serves 4
preparation
30
minutes
cooking
30
minutes

Ingredients

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

Directions

  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.
Jane Kirby
January 2003

Nutritional Information

  • Per Serving
  • Calories 422
  • Calcium 128 mg
  • Carbohydrate 12 g
  • Cholesterol 100 mg
  • Fat 25 g
  • Fiber 0 g
  • Iron 1 mg
  • Protein 36 mg
  • Sat Fat 5 g
  • Sodium 949 mg
What does this mean? See Nutrition 101.

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