This foolproof recipe, rich in healthy omega-3 fats, is quick and easy to prepare. Simply pan-sear the salmon and nestle it into a flavorful sauce made with cream of mushroom soup and prepared pesto. The vibrant grape tomatoes and spinach add a burst of freshness and contribute to making the recipe an excellent source of Vitamin A and C. Serve it over cooked brown rice, which provides additional fiber and whole grain.
cost per recipe: $12.36
The price is determined by the national average.
salmon fillet (about 1 pound)
tablespoon olive oil
cups small yellow and/or red grape tomatoes
can (10 1/2 ounces) Campbell’s® Condensed Cream of Mushroom Soup or Campbell's® Condensed 98% Fat Free Cream of Mushroom Soup
cup prepared basil pesto
cups baby spinach
cups hot cooked brown rice or white rice
Season the fish as desired. Heat the oil in a 12-inch skillet over medium-high heat. Add the fish and cook for 3 minutes (try not to turn it sooner- it may stick to the skillet). Turn the fish over. Cook for 2 minutes or until well browned. Remove the fish from the skillet.
Add the tomatoes to the skillet and cook for 3 minutes or until they begin to burst, stirring occasionally. Stir the soup and water in the skillet and heat to a boil. Stir in the pesto and spinach and cook until the spinach is wilted.
Return the fish to the skillet. Reduce the heat to low. Cook for 1 minute or until the fish flakes easily when tested with a fork. Serve the fish and sauce over the rice.