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Tomato Basil Salmon

So our family goal of getting more fish in our lives is going really well! We have tried a handful of different recipes for salmon alone that are amazing!

This recipe is one of my favorites! (And I got my hubby to eat diced tomatoes…AHHH! Yay!)

And if you’re thinking that tomatoes and salmon won’t be a good combination, let me tell you that it’s actually amazing! Try it yourself, I know you’re gonna love it!

Tomato Basil Salmon

Ingredients

  • 3-4 (5 oz.) raw salmon filets, frozen
  • 1 can petite diced tomatoes
  • 1 can chickpeas
  • 1 clove garlic, minced
  • 1 tsp. black pepper
  • 1 tsp. sea salt
  • 1 tsp. dried basil
  • olive oil spray

Instructions

  1. Thaw frozen salmon. (I use warm water and individually packaged salmon filets)
  2. In a medium bowl, add diced tomatoes (including juice), chickpeas, salt, pepper, basil and garlic and mix well.
  3. Spray a large skillet with olive oil and turn stove to medium heat.
  4. Sprinkle salt and pepper on both sides of salmon and place salmon in the skillet.
  5. Cook for 2-3 minutes on one side and flip salmon over.
  6. Layer tomato mixture on top of salmon and cook for another 5 minutes.
  7. (You can check the salmon with a thermometer - it should be at least 145 degrees)
  8. Serve salmon warm and enjoy!
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TIPS: If you don’t want as strong of a garlic taste, use 1 tsp. garlic powder instead of fresh garlic. We also loved this salmon with cauliflower rice and edamame, and a lovely side salad! Can you say veggies?!

Bekah:
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