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Salmon with Sautés Vegetables

Posted by & filed under Fish and Seafood.

Pan Fried SalmonThis easy dish tastes as good cold as hot.  If serving cold, remove salmon skin after cooking.  Sautéed potatoes are a delicious accompaniment.


  •  2 tablespoons olive oil
  • 1 cup Italian or Chinese eggplants, chopped
  • 2 zucchini, chopped
  • 1/2 red pepper, chopped
  • 3 tomatoes, chopped (substitute fresh tomatoes with canned if desired)
  • 1/4 cup dry white wine
  • 1 tablespoon chopped fresh basil
  • 2 tablespoons chopped fresh parsley
  • Four 6 ounce salmon fillets
  • Salt and freshly ground pepper to taste


In a skillet on high heat, add oil.  Stir in onions, eggplant, zucchini and red pepper, and sauté for 3 minutes or until vegetables have softened.  Add tomatoes and white wine and simmer for 2 minutes or until tomatoes have softened.

Reduce heat and simmer, covered, for 3 to 5 minutes or until vegetables are cooked through.  Stir in herbs, salt and pepper.

Season salmon with salt and pepper.  Nestle fillets into vegetables mixture, cover and cook gently for 8 minutes or until salmon is cooked but slightly pink in the centre.

Serve the salmon on top of sautéed vegetables.

Serves 4.

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