Directions:
- Preheat the oven to 425°.
- In a bowl, toss the tomatoes with the shallot, capers, vinegar and 1/2 teaspoon of salt.
- In a medium ovenproof skillet, heat 1 tablespoon of the olive oil. Season the salmon with salt and pepper and add it to the skillet, skin side up.
- Cook over moderately high heat until well-browned on the bottom, about 3 minutes. Carefully flip the fillets.
- Transfer the skillet to the oven and roast until the salmon is cooked through, about 7 minutes. Transfer the fish to plates and pour off any fat in the skillet.
- Place the skillet over moderate heat and add the tomato mixture along with the cumin, canola oil and the remaining 2 tablespoons of olive oil. Cook, scraping up any bits stuck to the skillet, until the tomatoes just soften, about 2 minutes.
- Pour the sauce over the salmon, sprinkle with the parsley and basil and serve right away.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 256.05 Kcal (1072 kJ) | ||
| Calories from fat | 173.96 Kcal | ||
| % Daily Value* | |||
| Total Fat | 19.33g | 30% | |
|---|---|---|---|
| Cholesterol | 23.53mg | 8% | |
| Sodium | 171.81mg | 7% | |
| Potassium | 200.06mg | 4% | |
| Total Carbs | 13.26g | 4% | |
| Sugars | 6.95g | 28% | |
| Dietary Fiber | 0.96g | 4% | |
| Protein | 8.05g | 16% | |
| Vitamin C | 3.8mg | 6% | |
| Iron | 0.9mg | 5% | |
| Calcium | 33.4mg | 3% | |
| Amount Per 100 g | |||
| Calories | 125.69 Kcal (526 kJ) | ||
| Calories from fat | 85.39 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.49g | 30% | |
|---|---|---|---|
| Cholesterol | 11.55mg | 8% | |
| Sodium | 84.34mg | 7% | |
| Potassium | 98.2mg | 4% | |
| Total Carbs | 6.51g | 4% | |
| Sugars | 3.41g | 28% | |
| Dietary Fiber | 0.47g | 4% | |
| Protein | 3.95g | 16% | |
| Vitamin C | 1.8mg | 6% | |
| Iron | 0.4mg | 5% | |
| Calcium | 16.4mg | 3% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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