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: $12.54
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.
Really easy but really tasty. Great way to get the husband to eat his fish and lower the cholesterol!
My husband loves salmon and I hate it, way too fishy. This really disguises the salmon so you don't taste the fishiness. I liked this recipe more than he did, but then he actually enjoys the taste of salmon. It took longer to cook our 1 lb piece of fish. We had it with cauliflower rice. I will make this again.
This is so easy to make. It’s quick and tasty. Also, it’s better the next day with leftovers.
This nutritional information refers to each serving of the entire recipe and not just the products used as ingredients.