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Salmon and Potatoes in Tomato Sauce

  • prep: 25 mins
    total time: 55 mins
  • servings: 4




  • 1/4 cup extra-virgin olive oil
  • 1 medium onion, diced small
  • 4 garlic cloves, minced
  • 2 cans (28 ounces each) diced tomatoes
  • 3/4 pound small white potatoes, halved or quartered
  • 1/2 cup pitted Kalamata olives
  • 1/4 cup chopped fresh parsley
  • 4 salmon fillets (6 ounces each), skin removed
  • Coarse salt and ground pepper


  1. Step 1

    In a large, straight-sided skillet, heat oil over medium. Add onion and garlic; cook, stirring occasionally, until onion is softened, 8 minutes. Add tomatoes and juice; cook until liquid is slightly reduced, 10 minutes. Reserve half the tomato sauce (about 3 cups) for another use.

  2. Step 2

    Add potatoes, olives, and 1/2 cup water to skillet with remaining sauce. Partially cover and cook until potatoes are almost tender, 8 minutes. Stir in parsley. Season salmon with salt and pepper; nestle among potatoes and sauce. Cover and cook until fish is opaque throughout and potatoes are tender when pierced with a knife, 10 minutes. Serve salmon with potatoes and sauce.