Skillet-Seared Salmon

A mixture of tomatoes, jalapeno peppers, and cilantro create a topping to spice up this quick-and-easy fish recipe.

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  • 4 5 - 6 ounces skinless salmon fillets, about 1 inch thick
  • 1 tablespoon olive oil
  • 4 large roma tomatoes, seeded and coarsely chopped
  • 1 jalapeno pepper, seeded and thinly sliced
  • 1 tablespoon butter
  • 1/4 cup fresh cilantro
Lightly season salmon with salt and pepper. Heat olive oil in large nonstick skillet over medium-high heat. Add salmon; cook 8 to 10 minutes or until salmon flakes easily when tested with a fork, turning once halfway through cooking. If salmon browns too quickly, adjust heat to medium.
Transfer salmon to serving platter. Add tomatoes, jalapeno, and butter to skillet; cook and stir 1 minute. Spoon over salmon; sprinkle cilantro. Serves 4.

nutrition information

Per Serving: cal. (kcal) 339, Fat, total (g) 22, chol. (mg) 91, sat. fat (g) 5, carb. (g) 5, Monounsaturated fat (g) 9, Polyunsaturated fat (g) 6, fiber (g) 2, sugar (g) 3, pro. (g) 29, vit. A (IU) 1506.3, vit. C (mg) 27.16, Thiamin (mg) 0.53, Riboflavin (mg) 0.21, Niacin (mg) 11.25, Pyridoxine (Vit. B6) (mg) 1.04, Folate (g) 64.51, Cobalamin (Vit. B12) (g) 4.03, sodium (mg) 258, Potassium (mg) 835, calcium (mg) 40.39, iron (mg) 1.08, Percent Daily Values are based on a 2,000 calorie diet
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