One-Pan Tomato and Olive Salmon
ChefRhonda PlataDifficultyIntermediateIn this simple stovetop recipe, you'll saute chopped vegetables, then add salmon fillets and simmer in a covered pan until done. Fresh spinach and basil are added at the end to ensure these more delicate vegetables aren't overcooked.
Servings 4
Net Carbs
- Amount Per Serving
- Calories 359
- % Daily Value *
- Total Fat 20g31%
- Total Carbohydrate 12g4%
- Dietary Fiber 3g12%
- Protein 31g62%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Ingredients
Directions
Warm the oil in a large pot over medium heat. Add the onion and stir for two to three minutes, until fragrant. Add the garlic and cook for another minute.
Add the bell peppers and cook for five minutes, then add the black olives and diced tomatoes. Stir to combine.
Add the salmon fillets and season with salt and pepper. Cover with a lid and simmer for 15 to 20 minutes, or until the salmon is cooked to your liking.
Add the spinach and basil leaves and simmer for another minute, until wilted. Serve and enjoy!
Ingredients
Ingredients
Directions
Directions
Warm the oil in a large pot over medium heat. Add the onion and stir for two to three minutes, until fragrant. Add the garlic and cook for another minute.
Add the bell peppers and cook for five minutes, then add the black olives and diced tomatoes. Stir to combine.
Add the salmon fillets and season with salt and pepper. Cover with a lid and simmer for 15 to 20 minutes, or until the salmon is cooked to your liking.
Add the spinach and basil leaves and simmer for another minute, until wilted. Serve and enjoy!
