Salmon Sorrento

Karl Strasser


I have tried this with tilapia and it's great.

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15 Min
35 Min
Stove Top


2 Tbsp
olive oil
1 1/2 lb
italian plum tomato ( diced )
1/4 c
black olives ( coarsely chopped )
1/4 c
green olives ( coarsely chopped )
1/4 c
lemon juice
1 Tbsp
fresh parsley ( finely chopped )
1/8 c
capers ( rinsed and drained )
1 Tbsp
fresh garlic ( minced )
1/8 tsp
black pepper
3 3/4 lb
fresh salmon filet ( 6 ounce portions )


1Heat a large skillet over medium-high heat. Add oil and swirl to coat bottom of skillet.

2Add tomatoes, black and green olives, lemon juice, parsley, capers, garlic, and pepper, stir to mix

3Bring to a boil over medium-high heat, 2 to 3 minutes. Reduce heat to medium and cook until mixture is reduced by about one third, about 5 minutes, stirring occasionally.

4Meanwhile, rinse salmon and pat dry with paper towel. Using a spoon, push reduced sauce to one side and place salmon in skillet. Spoon sauce over salmon.

5Cook, covered over medium heat for 15 to 17 minutes, or until salmon flakes easily with a fork.

About this Recipe

Course/Dish: Fish
Main Ingredient: Seafood
Regional Style: Italian
Dietary Needs: Diabetic, Gluten-Free, Low Carb
Other Tags: Quick & Easy, Healthy
Hashtags: #salmon, #Seafood, #fish