Pan-Roasted Salmon and Tomatoes

Pan-Roasted Salmon and Tomatoes Recipe
Photo: Maura McEvoy

Yield:

4 servings

Recipe from

Recipe Time

Prep: 30 Minutes

Nutritional 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

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

Preparation

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.

Note:

Jane Kirby,

February 2003
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