Pan-Roasted Salmon and Tomatoes
Serves 4|
Hands-On Time:
|
Total Time:
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
- 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.
- Carefully lift the fish out of the skillet and set it aside on a platter; sprinkle with ½ teaspoon salt and ¼ teaspoon pepper.
- Add the tomatoes and garlic to the skillet and bring to a boil over high heat. Cook for 3 minutes.
- 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.
- Remove the fish to a platter and cover loosely with foil to keep warm.
- Increase heat to high, add the basil, and reduce the sauce, stirring frequently, until thickened, about 3 minutes.
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
.
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Quick Tip
This recipe also works with halibut, sea bass, or tuna steaks.
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