Fast basil salmon

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7 min


4 servings

* PLUS Cooking time: 10 minutes
Fast basil salmon

Roberto Caruso


  • 3 garlic cloves
  • 1 tbsp butter
  • 4 skinless salmon fillets , about 180 to 250 g each
  • 2 large tomatoes
  • pinch granulated sugar
  • 3/4 tsp salt
  • 1/2 tsp dried basil , or oregano leaves
  • 1/3 cup sherry , or white wine
  • 1/3 cup chopped fresh basil , or parsley (optional)


  • Finely chop garlic. Melt butter in a large frying pan, preferably non-stick, over medium heat. Add garlic. Stir often until fragrant, 30 seconds. Add salmon, skin-side up, and cook until underside is light golden, 3 to 4 minutes.
  • Meanwhile, coarsely chop tomatoes. Sprinkle with sugar. Turn fish over. Scatter tomatoes in pan around fish. Sprinkle with salt and dried basil. Pour in sherry. Simmer over medium heat, gently stirring tomatoes carefully as pan will be full, until tomatoes soften and a knife tip inserted into centre of fish comes out warm, 7 to 8 minutes. Taste tomatoes and add more salt or dried basil, if needed. Place fish and tomatoes on plates. Sprinkle with fresh basil. Delicious with boiled new potatoes and spinach salad.

Nutrition (per serving)

  • Calories
  • 337,
  • Protein
  • 30.4 g,
  • Carbohydrates
  • 5.6 g,
  • Fat
  • 19.5 g,
  • Fibre
  • 1.2 g,
  • Sodium
  • 550 mg.

Garden-ripe tomatoes, pinches of basil and melt-in-your-mouth salmon are a match made in harvest heaven. This is easy enough for a fast weeknight dinner yet impressive enough for a quick gourmet meal.