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Description
Ingredients
US|METRIC
2 SERVINGS
- 1 Tbsp. extra-virgin olive oil
- 5 Italian plum tomatoes (medium, diced)
- 6 black olives (medium, coarsely chopped)
- 6 green olives (medium, coarsely chopped)
- 3 Tbsp. lemon juice
- 2 Tbsp. chopped parsley (fresh, coarsely chopped or finely, Italian, or flat leaf preferred)
- 1 Tbsp. capers (rinsed, drained)
- 3 garlic cloves (medium, thinly sliced)
- pepper (to taste)
- 1 lb. salmon fillet
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Directions
- Heat a large skillet over medium-high heat. Add oil and swirl to coat bottom of skillet. Add tomatoes, black and green olives, lemon juice, parsley, capers, garlic, and pepper; stir to mix. Bring to a boil over medium-high heat, 2 to 3 minutes. Reduce heat to medium and cook until mixture is reduced by about one third, about 5 minutes, stirring occasionally.
- Meanwhile, rinse salmon and pat dry with paper towels.
- Using a spoon, push reduced sauce to one side and place salmon in skillet.Spoon sauce over salmon. Cook, covered, over medium heat for 15 to 17 minutes, or until salmon flakes easily when tested with a fork.
NutritionView More
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610Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories610Calories from Fat350 |
% DAILY VALUE |
Total Fat39g60% |
Saturated Fat8g40% |
Trans Fat |
Cholesterol125mg42% |
Sodium470mg20% |
Potassium1330mg38% |
Protein48g |
Calories from Fat350 |
% DAILY VALUE |
Total Carbohydrate14g5% |
Dietary Fiber4g16% |
Sugars5g |
Vitamin A10% |
Vitamin C80% |
Calcium10% |
Iron10% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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