Salmon with tomato & olive sauce

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

Recipe «Salmon with tomato & olive sauce» presented in category Recipes / Fish, to prepare this dish you will need no more 35 minutes. To make this dish at home by prescription from the author Gomer would need: 1 x 400g can diced tomatoes with basil, 80g pitted kalamata olives in brine, drained, halved, 2 tbsp fresh oregano leaves, 3 tsp olive oil, 4 medium coliban potatoes, cut crossways into 2cm-thick slices , 4 salmon cutlets, Salt & freshly ground black pepper .

Ingredients:

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

Instructions

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.
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.
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.
4. Divide potato among serving plates. Top with salmon and spoon over tomato & olive sauce. Sprinkle with the remaining oregano and serve immediately.