Pan-Roasted Salmon and Tomatoes

Friday, September 21, 2012
Pan-roasted Salmon and Tomatoes
Pan-roasted Salmon and Tomatoes Served Up on Livliga's Vivente pattern!

This family loves capers. Whenever I see a recipe using them, I always put it on the list to try. In perusing my new cookbook- Cooking Light fresh food fast 24/7, I found what looked to be a tasty salmon recipe that uses capers- Pan-Roasted Salmon and Tomatoes with Capers (266 calories). It was simple enough to make and the flavors really were tasty! As you can see from the photo, it is also visually appealing, a key aspect to a successful dinner. I wrote a blog earlier in the week on the asparagus that accompanied the salmon- Asparagus with Lemon-Basil Yogurt (46 calories). I recommend you check out that recipe too. To complete the meal I added a 1/2 cup of mixed rice (108 calories) for a total calorie count of 420 for the meal.

The recipe for the Pan-Roasted Salmon is:


  • 4 (6-ounce) salmon fillets
  • 1/4 teaspoon freshly ground pepper
  • 1/4 teaspoon salt
  • Cooking Spray
  • 2 cups grape tomatoes, halved
  • 1/4 cup dry white wine
  • 1 tablespoon capers
  • 1/4 cup chopped fresh basil



Sprinkle salmon with salt and pepper. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add fillets, skin side up, to pan. Cook 3 minutes or until browned. Carefully turn fillets over. Add tomatoes, wine, and capers. Cover and cook 7 minutes or until salmon flakes when tested with a fork or until desired degree of doneness. Sprinkle with basil. 

Yield: 4 servings. Serving size: 1 fillet and 1/4 cup tomato mixture.


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