Salmon with Tomatoes and Olives

Tender salmon and juicy tomatoes give this easy dinner recipe a bright, fresh flavor.

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3.5 by 10 people

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  • Makes: 4 servings
  • Serving Size: 1 fillet and 1/2 cup tomato mixture
  • Start to Finish: 30 mins

Salmon with Tomatoes and Olives

Directions

  1. Thaw salmon if frozen. Rinse salmon; pat dry with paper towels. Season with salt and pepper. In an extra-large nonstick skillet heat oil over medium-high heat. Add salmon and cook 6 to 8 minutes or just until fish flakes when tested with a fork, turning once. Remove fish from skillet; cover to keep warm.
  2. In the same skillet cook shallots and garlic over medium heat 2 to 3 minutes or until tender. Add tomatoes; cook 2 to 3 minutes or until tomatoes soften and begin to juice. Stir in olives and orange zest.
  3. Return salmon to skillet. Sprinkle with fresh oregano and serve with orange wedges.
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Nutrition Facts (Salmon with Tomatoes and Olives)

  • Per serving:
  • 257 kcal ,
  • 13 g fat
  • (2 g sat. fat ,
  • 3 g polyunsaturated fat ,
  • 5 g monounsaturated fat ),
  • 62 mg chol. ,
  • 316 mg sodium ,
  • 11 g carb. ,
  • 3 g fiber ,
  • 5 g sugar ,
  • 24 g pro.
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