Salmon and Potatoes in Tomato Sauce

Prep Time:
25 mins
Total Time:
55 mins

To make this simple autumn meal, all you need is a single skillet, a hot stovetop, and someone to set the table.


  • 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


  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. 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.

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