The bold tomato and olive sauce is cooked just long enough to bring out the ingredients' natural flavors. It's traditionally served over pasta, but it goes with salmon equally well. Omit the red pepper for a less spicy sauce.
2 teaspoons olive oil
6 (6-ounce) salmon fillets
1 large onion, diced (about 1 3/4 cups)
5 garlic cloves, minced
1/3 cup pitted kalamata olives, chopped
1/4 cup drained capers
1 (28-ounce) can diced tomatoes, undrained
1 tablespoon chopped fresh parsley
1/2 teaspoon crushed red pepper
1/2 teaspoon salt
How to Make It
Heat oil in a large skillet over medium-high heat. Add fish, and cook 4 to 5 minutes on each side or until fish flakes easily when tested with a fork. Remove fish from pan; keep warm.
Add onion and garlic to pan; sauté 5 minutes or until tender and golden. Add olives and next 5 ingredients; simmer 10 minutes or until sauce is thickened. Return fish to pan; cook until thoroughly heated. Serve fish over sauce.
Oxmoor House Healthy Eating Collection
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