Salmon with Tomato Pesto

By S. Danford

Ingredients

• 4 frozen or fresh skinless salmon fillets
• 1/4 cup olive oil
• 1/2 cup finely chopped onion
• 1/2 cup oil packed dried tomatoes, drained and finely chopped
• 1/2 cup cherry tomatoes, quartered
• 1/4 cup finely chopped pitted green olives
• 2 T chopped fresh basil
• 1/4 t crushed red pepper

Preparation

Step 1

Sprinkle salmon with 1/4 t salt.
In a large skillet, heat 1 T olive oil ov med high heat.
Add salmon. Cook until fish flakes with a fork, turning once.
Transfer to a seeking platter. Cover to keep warm.
For tomato pesto, adds remaining oil to skillet. Add onion and dried tomatoes. Cook and stir 3-4 minutes or until tender.
Add cherry tomatoes, olives, basil, and crushed red pepper. Stir to heat through. Season to taste with salt.
Spoon tomato pesto mixture over salmon, top with additional fresh basil.
Serve with cooked pasta.