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Photo: Maura McEvoy Photo by: Photo: Maura McEvoy

Pan-Roasted Salmon and Tomatoes

Real Simple FEBRUARY 2003

  • Yield: 4 servings
  • Prep time: 30 Minutes

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.

Nutritional Information

Amount per serving
  • Calcium: 128mg
  • Calories: 422
  • Calories from fat: 1%
  • Carbohydrate: 12g
  • Cholesterol: 100mg
  • Fat: 25g
  • Fiber: 0g
  • Iron: 1mg
  • Protein: 36mg
  • Saturated fat: 5g
  • Sodium: 949mg
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