Tomato Tarragon Salmon

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4.5 of 5 (2)

Nutritional Info

Servings Per Recipe: 4
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

View full nutritional breakdown of Tomato Tarragon Salmon calories by ingredient

Introduction

This light, yet hearty, dish cooks up in a flash. Serve with Whole wheat long cut pasta such as linguine or spaghetti. This light, yet hearty, dish cooks up in a flash. Serve with Whole wheat long cut pasta such as linguine or spaghetti.

Minutes to Cook: 20

Number of Servings: 4

Ingredients

4 small fresh salmon fillets (can use frozen - just thaw overnight in fridge)

3 tbsp olive oil

1 small onion, sliced thin or diced

1 clove garlic, minced

pinch of salt and pepper

2 large cans diced tomatoes

2 tbsp tomato paste

3 cups fresh spinach, sliced into ribbons

2 medium lemons

1 tbsp (or to taste) dried or fresh tarragon leaves

Directions

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.