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One-Pan Tomato and Olive Salmon

Yields4 ServingsPrep Time10 minsCook Time30 minsTotal Time40 mins

In 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.

One-pan tomato and olive salmon

 2 tbsp extra-virgin olive oil
 ½ yellow onion(large, chopped)
 3 garlic cloves(large, minced)
 1 green bell pepper(chopped)
 1 cup black olives
 3 cups canned diced tomatoes(with juices)
 1 ¼ lbs salmon fillet
 2 cups fresh baby spinach(packed)
 1 cup basil leaves(packed)
 sea salt and black pepper to taste
1

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.

2

Add the bell peppers and cook for five minutes, then add the black olives and diced tomatoes. Stir to combine.

3

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.

4

Add the spinach and basil leaves and simmer for another minute, until wilted. Serve and enjoy!

Nutrition Facts

Servings 4


Amount Per Serving
Calories 359
% Daily Value *
Total Fat 20g31%
Total Carbohydrate 12g4%

Net Carbohydrate 9g3%
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.

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