Pan-Seared Salmon with Tomato Pesto

Pan-Seared Salmon with Tomato Pesto
Photo: Andy Lyons
Total Time:
30 mins


  • 4 5-6 ounce fresh or frozen skinless salmon fillets, thawed and dried

  • ¼ teaspoon salt

  • ¼ cup olive oil

  • ½ cup finely chopped onion

  • ½ cup oil-packed dried tomatoes, drained and finely chopped

  • ½ cup cherry tomatoes, quartered

  • ¼ cup finely chopped, pitted green olives

  • 2 tablespoon chopped fresh basil

  • ¼ teaspoon crushed red pepper

  • pepperoncini peppers (optional)


  1. Sprinkle salmon with salt. In a large skillet heat 1 tablespoon oil over medium-high heat. Add salmon. Cook for 4 to 6 minutes per 1/2-inch thickness of fish or until fish just flakes when tested with a fork, turning once. Transfer to a serving platter. Cover; keep warm.

  2. For tomato pesto, add remaining oil to skillet. Add onion and dried tomatoes; cook and stir for 3 to 4 minutes or until tender. Stir in cherry tomatoes, olives, basil, and crushed red pepper. Stir to heat through. Season to taste with salt.

  3. Spoon tomato mixture over salmon. Top with additional fresh basil and serve with cooked pasta and pepperoncini peppers, if desired.

Nutrition Facts (per serving)

376 Calories
26g Fat
6g Carbs
29g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 376
% Daily Value *
Total Fat 26g 33%
Saturated Fat 4g 20%
Cholesterol 78mg 26%
Sodium 389mg 17%
Total Carbohydrate 6g 2%
Total Sugars 1g
Protein 29g
Vitamin C 18.8mg 94%
Calcium 37.7mg 3%
Iron 1.8mg 10%
Potassium 1000.2mg 21%
Folate, total 46.9mcg
Vitamin B-12 4.5mcg
Vitamin B-6 1.3mg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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