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Pan-Roasted Salmon and Tomatoes

Photo: Maura McEvoy
Prep time 30 mins
Yield 4 servings

Ingredients

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

Nutrition Information

  • calcium 128 mg
  • calories 422
  • caloriesfromfat 1 %
  • carbohydrate 12 g
  • cholesterol 100 mg
  • fat 25 g
  • fiber 0 g
  • iron 1 mg
  • protein 36 mg
  • satfat 5 g
  • sodium 949 mg

How to Make It

  1. Dredge the fish in the flour. Meanwhile, 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 the salt and pepper. Add the tomatoes and garlic to the skillet and bring to a boil over high heat. Cook 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.