Salmon with tomato & olive sauce

Salmon with tomato & olive sauce

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  • 0:10 Prep
  • 0:35 Cook
  • 4 Servings
  • Capable cooks

Serve beautiful fresh salmon fillets with a rich tomato and olive sauce.

Featured in
Low kilojoule, Nutrition information


  • 1 x 400g can diced tomatoes with basil
  • 80g pitted kalamata olives in brine, drained, halved
  • 2 tablespoons fresh oregano leaves
  • 3 teaspoons olive oil
  • 4 medium (about 150g each) coliban (washed) potatoes, cut crossways into 2cm-thick slices
  • 4 (about 125g each) salmon cutlets
  • Salt & freshly ground black pepper


  • Step 1
    Combine tomato, olives, half the oregano and 1 teaspoon of the oil in a small saucepan over medium heat. Cook, stirring occasionally, for 15 minutes or until sauce thickens slightly.
  • Step 2
    Meanwhile, cook the potato in a large saucepan of salted boiling water for 10-12 minutes or until tender. Drain. Return to the pan and cover to keep warm.
  • Step 3
    Heat the remaining oil in a large non-stick frying pan over high heat. Season both sides of the salmon with salt and pepper. Cook for 3-4 minutes each side for medium-rare or until cooked to your liking. Transfer to a plate and use your fingers to carefully remove the skin.
  • Step 4
    Divide potato among serving plates. Top with salmon and spoon over tomato & olive sauce. Sprinkle with the remaining oregano and serve immediately.

  • High protein
  • Low carb
  • Low kilojoule
  • Low sugar


  • 1778 kj


  • 21g

    Fat Total

  • 5g

    Saturated Fat

  • 5g


  • 35g


  • 81mg


  • 422mg


  • 4g

    Carbs (sugar)

  • 22g

    Carbs (total)

All nutrition values are per serve
  • Author: Jane Charlton
  • Image credit: Amanda McLauchlan
  • Publication: Australian Good Taste



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