Recipes Ingredients Seafood Recipes Salmon Recipes Salmon and Potatoes in Tomato Sauce 3.7 (113) 2 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Prep Time: 25 mins Total Time: 55 mins Servings: 4 To make this simple autumn meal, all you need is a single skillet, a hot stovetop, and someone to set the table. Ingredients ¼ cup extra-virgin olive oil 1 medium onion, diced small 4 garlic cloves, minced 2 cans (28 ounces each) diced tomatoes ¾ pound small white potatoes, halved or quartered ½ cup pitted Kalamata olives ¼ cup chopped fresh parsley 4 salmon fillets (6 ounces each), skin removed Coarse salt and ground pepper Directions 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. 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. Rate it Print