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Pan-Roasted Salmon and Tomatoes

Pan-Roasted Salmon with Tomatoes
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Serves 4| Hands-On Time: | Total Time:



  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.
By February, 2003

Nutritional Information

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

Quick Tip

This recipe also works with halibut, sea bass, or tuna steaks. 

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    High in vitamin C, these hard, tart berries are grown in bogs in colder regions of North America and Europe. They’re almost always eaten cooked, as in the classic Thanksgiving relish.