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Salmon Sorrento
Source: American Heart Association's Meals in Minutes Cookbook

Italian style baked salmon with fresh tomatoes and olives.

Prep Time: 10 minutes
Cook Time: 23 minutes
Difficulty: Easy

Nutrition Facts

Makes 4 servings
Amount Per Serving
Calories 224.1
Total Carbs 5.5 g
Dietary Fiber 1.3 g
Sugars 2.3 g
Total Fat 10.0 g
Saturated Fat 1.3 g
Unsaturated Fat 2.7 g
Potassium 791.3 mg
Protein 26.6 g
Sodium 347.8 mg
Dietary Exchanges
1 1/2 Fat , 1 Vegetables , 3 Meat
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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1 tbsp  extra virgin olive oil
5 each  fresh plum tomatoes
6 each  large black olives, canned
6 each  Olives, green, manzanilla, stuffed
3 tbsp  fresh lemon juice
2 tbsp  chopped parsley
1 tbsp  capers
1 1/2 tsp  minced garlic
1 pinch  black pepper
1 lb  salmon fillet
  1. Heat a large skillet over medium-high heat. Add oil and swirl to coat bottom of skillet. Add tomatoes, black and green olives, lemon juice, parsley, capers, garlic, and pepper; stir to mix.
  2. Bring 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.
  3. Meanwhile, rinse salmon and pat dry with paper towels. Using a spoon, push sauce to one side and place salmon in skillet. Spoon sauce over salmon.
  4. Cook, covered, over medium heat for 15 to 17 minutes, or until salmon flakes easily when tested with a fork.

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