Salmon with Tomatoes

Salmon with Tomatoes

207 Reviews 5 Pics
  • Prep

    15 m
  • Cook

    30 m
  • Ready In

    45 m
M TOUSSAINT
Recipe by  M TOUSSAINT

“This is a delicious and quick lunch or dinner meal. Serve over rice, pasta, polenta, or eat it right off your plate. So good you'll want to lick the plate clean!”

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Ingredients

Adjust Servings

Original recipe yields 2 servings

Directions

  1. In a medium saucepan, bring the rice and water to a boil. Reduce heat to low, cover, and cook 20 minutes.
  2. Heat the garlic oil in a skillet over medium heat. Season the salmon with salt, pepper, dill, and paprika, and cook in the hot oil 1 to 2 minutes on each side, until tender enough to break apart. Break salmon into cubes with a spatula or fork. Mix in the tomatoes, garlic, and lemon juice. Continue cooking until salmon is easily flaked with a fork.
  3. Mix the parsley, Parmesan cheese, butter, and hot pepper sauce into the skillet, and continue cooking 1 to 2 minutes, until well mixed. Serve over the cooked rice.

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Reviews (207)

Rate This Recipe
K.Fortune
70

K.Fortune

An excellent, fresh-tasting way to eat salmon. Since I didn't have any garlic oil on hand, I used olive oil and added a couple cloves of fresh crushed garlic. I also didn't have any fresh parsley, so I substituted 1.5 Tbsp dried. The amount of spices is perfect and I like how the tomatoes don't overwhelm the taste of the salmon. I made my husband salmon with a sweeter sauce (I'm diabetic and can't share), and he kept trying to steal bits of mine anyway! I served it over brown rice instead of white for a healthier meal, and served it with steamed asparagus and fresh green beans. Very good and it tastes wonderfully fresh.

GoodCookinMama
43

GoodCookinMama

This recipe is worth 10 stars! I made this for my family and the kids asked me to fix it again the very next day! I now serve it 2-3 times a month. I have served it for dinner parties; guests always love it and ask for the recipe. It's very easy to make. Tastes similar to a dish Red Lobster used to serve, but this is better. I subsitute olive oil since I can't find garlic oil in this area, and sometimes serve it over pasta instead of rice, which makes it extra filling.

Nancy Bowman
30

Nancy Bowman

Here's a quick update on this dish ... my husband suggested using jumbo prawns instead of salmon (although we love the salmon) ... I tried it yesterday and it's just as tasty. This is a FABULOUS dish! Below is my original review ... I made it last night and I thought my husband was going to pick up the plate to lick off the very last of the sauce! I made just a couple of easy changes ... I used brown rice rather than white, simply because it's a little healthier and I think brown has a better flavor. I used Mexican diced tomatoes since that's all I had, they were spicy and I figured that was what was being called for so what the heck? This dish is good enough for the PICKIEST of in-laws or children, a wonderful recipe for company or a romantic evening at home with your honey. Honest to goodness, this was DEEEE-LICIOUS!

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Nutrition

Amount Per Serving (2 total)

  • Calories
  • 955 cal
  • 48%
  • Fat
  • 48.7 g
  • 75%
  • Carbs
  • 85 g
  • 27%
  • Protein
  • 41.9 g
  • 84%
  • Cholesterol
  • 122 mg
  • 41%
  • Sodium
  • 631 mg
  • 25%

Based on a 2,000 calorie diet

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