This foolproof recipe, an excellent source of Vitamin D, 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.
Step 1
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.
Step 2
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.
Step 3
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.
Calories | 391 | |
Total Fat | 16 | g |
Sat. Fat | 3 | g |
Trans Fat | 0 | g |
Cholesterol | 53 | mg |
Sodium | 734 | mg |
Total Carb | 31 | g |
Dietary Fiber | 2 | g |
Sugar | 2 | g |
Protein | 27 | g |
Vitamin D | 63 | %DV |
Calcium | 3 | %DV |
Iron | 7 | %DV |
Potassium | 14 | %DV |
Calories | 415 | |
Total Fat | 19 | g |
Sat. Fat | 3 | g |
Trans Fat | 0 | g |
Cholesterol | 53 | mg |
Sodium | 800 | mg |
Total Carb | 30 | g |
Dietary Fiber | 2 | g |
Sugar | 2 | g |
Protein | 28 | g |
Vitamin D | 63 | %DV |
Calcium | 3 | %DV |
Iron | 7 | %DV |
Potassium | 14 | %DV |
This nutritional information refers to each serving of the entire recipe and not just the products used as ingredients.