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Seared salmon on a white plate with tomatoes and capers on top with the pan, a blue napkin, a piece of red onion and fresh basil behind it.
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Salmon With Capers and Tomatoes

This Salmon with Capers and Tomatoes is hands-down one of the BEST fish dishes I’ve ever tasted- and it’s ready in under 30 minutes! Perfectly pan-fried salmon with a sauce of ripe tomatoes, capers and fresh basil makes a healthy and delicious dinner that’s sure to impress.
Course dinner, Main, Main Course, Main dish
Cuisine American
Diet Gluten Free, Low Calorie, Low Fat, Low Lactose, Low Salt
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 servings
Calories 347kcal
Author Jessy Freimann

Equipment

Ingredients

  • 2 Tablespoons olive oil
  • 4 salmon filets skin on or off
  • 1 ½ teaspoons Kosher salt divided
  • ½ teaspoon ground black pepper divided
  • 1 cup diced red onion
  • 4 cloves garlic minced
  • 3 ounces non pareil capers drained
  • 7 medium tomatoes diced
  • 8 leaves fresh basil chiffonade

Instructions

  • Heat a large sauté pan over medium high. Add olive oil and let it heat until shimmering.
  • While oil heats, pat salmon filets dry. Season with 1 teaspoon salt and ¼ teaspoon pepper.
  • When oil is very hot, sear salmon for 1-2 minutes per side. Remove from pan and cover with foil. Reduce heat to medium.
  • Add onion to pan. Sauté for 3 minutes to soften, stirring often.
  • Add garlic and capers and sauté for 1 minute until fragrant.
  • Add tomatoes and remaining salt and pepper and bring to simmer. Simmer for 5 minutes.
  • Nestle salmon filets into the sauce along with the basil and simmer for an additional 5-7 minutes until the salmon has reached an internal temperature of 140 degrees in the thickest part.
  • Serve immediately with extra basil as a garnish.

Video

Notes

  • Pat the salmon dry- this helps get a nice crust during the sear.
  • Make sure your oil is nice and hot- this also ensures a nice crust.
  • Chop the veggies to uniform size to ensure even cooking.
  • Temp your fish for doneness. The safe temperature for consuming fish is 140 degrees F.
  • Prep Ahead- Chop the onion, peel garlic, and dice the tomatoes.
  • Leftovers and Storage- Leftovers last up to 3 days covered in the fridge.

Nutrition

Serving: 1serving | Calories: 347kcal | Carbohydrates: 10g | Protein: 36g | Fat: 18g | Saturated Fat: 3g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 9g | Cholesterol: 94mg | Sodium: 958mg | Potassium: 1362mg | Fiber: 3g | Sugar: 6g | Vitamin A: 1915IU | Vitamin C: 31mg | Calcium: 51mg | Iron: 2mg