Tomato Tarragon Salmon
- Minutes to Cook:
- Number of Servings: 4
Ingredients
4 small fresh salmon fillets (can use frozen - just thaw overnight in fridge)3 tbsp olive oil1 small onion, sliced thin or diced1 clove garlic, mincedpinch of salt and pepper2 large cans diced tomatoes2 tbsp tomato paste3 cups fresh spinach, sliced into ribbons2 medium lemons1 tbsp (or to taste) dried or fresh tarragon leaves
In a large skillet/fryer (w/lid) heat the olive oil over medium heat and saute onion and garlic until soft (5-7 minutes). Add the canned tomatoes and paste, zest of two lemons, tarragon, and a pinch of salt and pepper (to taste) and bring to a gentle boil, stirring occasionally. Meanwhile, season your salmon fillets lightly with a tiny bit of salt and pepper. Once the sauce has come together nicely, add the spinach and stir well. Then place the salmon fillets on top of the sauce, squeeze the juice of your two lemons over the top and cover with a tight lid. Allow the salmon to steam/poach until just firm in the center (about 4-6 minutes) no need to turn them.
Remove from heat promptly and serve immediately (optional garnish with lemon wedges or additional tarragon) over cooked pasta.
Number of Servings: 4
Recipe submitted by SparkPeople user ANGELAMADAM.
Remove from heat promptly and serve immediately (optional garnish with lemon wedges or additional tarragon) over cooked pasta.
Number of Servings: 4
Recipe submitted by SparkPeople user ANGELAMADAM.
Nutritional Info Amount Per Serving
- Calories: 864.2
- Total Fat: 36.3 g
- Cholesterol: 218.7 mg
- Sodium: 608.7 mg
- Total Carbs: 46.7 g
- Dietary Fiber: 8.5 g
- Protein: 87.9 g
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