Tomato-Citrus Salmon

Photo: Randy Mayor; Styling: Cindy Barr

Tangy tomatoes, sweet oranges, and briny olives bring lively color and bold flavor to this simple dish.

Yield: 4 servings (serving size: 1 fillet and 1/3 cup tomato mixture)
Total:
Recipe from Cooking Light

More From Cooking Light

Recipe Time

Total: 35 Minutes

Nutritional Information

Amount per serving
  • Calories: 380
  • Fat: 19.8g
  • Saturated fat: 3.8g
  • Monounsaturated fat: 7.1g
  • Polyunsaturated fat: 7.3g
  • Protein: 35.5g
  • Carbohydrate: 13.7g
  • Fiber: 2.7g
  • Cholesterol: 100mg
  • Iron: 1mg
  • Sodium: 441mg
  • Calcium: 57mg

Ingredients

  • 3 large navel oranges, divided
  • 3/8 teaspoon salt, divided
  • 1/2 teaspoon freshly ground black pepper, divided
  • 4 (6-ounce) skinless salmon fillets
  • 1 cup thinly sliced red onion
  • 1 1/2 cups diced plum tomato
  • 1/4 cup chopped pimiento-stuffed green olives

Preparation

  1. Grate 1/2 teaspoon orange rind; squeeze 1/4 cup juice from 1 orange into a sieve over a bowl. Section remaining 2 oranges to equal 1 cup sections. Sprinkle 1/4 teaspoon salt and 1/4 teaspoon freshly ground black pepper over fish. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add fish, top side down, to pan; cook 5 minutes. Remove fish from pan. Add onion to pan; sauté 3 minutes or until tender and lightly browned. Add tomato, olives, orange juice, and orange rind to pan; cook for 3 minutes, stirring occasionally. Stir in 1/8 teaspoon salt and 1/4 teaspoon freshly ground black pepper. Arrange fish, browned side up, over tomato mixture in pan. Cover, reduce heat, and simmer 3 minutes. Add orange sections; cook 1 minute or until desired degree of doneness.
Note:

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

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