Salmon and Potatoes in Tomato Sauce

113 Ratings
  • 5 28
  • 4 45
  • 3 24
  • 2 11
  • 1 5

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

Everyday Food, October 2011

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Recipe Summary test

prep:
25 mins
total:
55 mins
Servings:
4
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Ingredients

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.

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  • 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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Reviews (2)

113 Ratings
  • 5 28
  • 4 45
  • 3 24
  • 2 11
  • 1 5
Martha Stewart Member
09/25/2017
I made this dish for 2 so only used one can of diced tomatoes with juice. We are cutting down on potatoes so substituted cauliflower florets and they needed about 15 minutes of stewing time to get tender enough to where I was comfortable adding the salmon for another 15 on a low simmer. I added 3 crushed cloves of garlic in with the onion and threw a few capers on top of the salmon as it was cooking. Delicious, easy yet hearty and healthy.
Martha Stewart Member
10/28/2014
Easy and delicious! Skipped step 1 of the directions and used 2 cups homemade sauce instead. Also made half of the recipe (2 servings) and it turned out perfect!
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