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Prep time
10 minutes
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Cook time
25 minutes
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Serves
6-8
Author Notes
A healthy and low fat meal of salmon filets cooked in lime juice, a delectable sauce made of tomatoes, onions, garlic, and green olives, and then served over fusilli pasta. —Dash of Amy
Ingredients
- Salmon
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3
salmon filets (wild caught)
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1 tablespoon
olive oil
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1
lime juiced
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1 teaspoon
salt
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1/2 teaspoon
pepper
- Tomato Olive Sauce
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2-3 tablespoons
olive oil
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1
small onion, chopped
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3
garlic cloves, minced
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4
tomatoes, chopped
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1 cup
green olives, halved
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1
lime juiced
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1 1/2 teaspoons
salt
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1 teaspoon
oregano
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1/2 teaspoon
black pepper
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1
bunch fresh cilantro, finely chopped
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16 ounces
fusilli pasta, cooked and strained
Directions
- Salmon
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Heat olive oil in a deep skillet over medium heat, then add the salmon filets. If they have skin on the bottom, place skin side down and scrape it off after flipping the fish.
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Cook the fish about 4 minutes on each side until it's flaky, and transfer to a plate.
- Tomato Olive Sauce
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Keep the pan on after cooking the fish, add 1 tbsp. of olive oil and the onion; cook for 2-3 minutes until it softens.
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Add the garlic, tomatoes, olives, lime juice, 1-2 tbsp. olive oil, and spices; mix well.
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Keep a light boil going and cook for 10-15 minutes until the tomatoes break apart and cook down.
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Add the fresh cilantro last and mix well.
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Add the fish to the sauce, and break apart into smaller pieces. Cook a couple minutes for flavors to blend.
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Pour the tomato sauce over the cooked pasta and enjoy!
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