Pan-Roasted Salmon and Tomatoes

Pan-Roasted Salmon and Tomatoes
Photo by Maura McEvoy


  • 2 tablespoons all-purpose flour
  • Freshly ground black pepper
  • 2 14 1/2-ounce cans diced tomatoes
  • ½ teaspoon kosher salt
  • 2 tablespoons chopped fresh basil
  • 2 tablespoons olive oil
  • 2 garlic cloves, minced
  • + 1 more ingredients
    • 1 ½ pounds salmon steaks, about 3/4 inch thick

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 garli...

View full recipe at My Recipes


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