Salmon Provencal

This is one of my favorite salmon recipes. It's easy, light, and yummy.


1-2 T olive oil
4 pieces (6-0z each) skinless salmon fillet
salt and pepper to taste
1 can (28-oz) diced tomatoes in juice (I use Italian style)
1 small chopped onion (optional)
1/4 c Kalamata olives, chopped (optional)
1 T capers, drained & chopped (optional)
3 Medium zucchini, chopped

In 12-inch skillet, heat olive oil on medium-high until hot. Evenly season salmon on both sides with salt & pepper to taste. Add salmon to skillet & cook 3-4 minutes. Reduce heat to medium; turn salmon over and cook 4-6 minutes longer or until opaque throughout & done!

Transfer salmon to plate; cover with foil to keep warm. To same skillet, add onion and zucchini and cook 5 minutes or until tender. Stir in tomatoes & juice; heat to boiling. Cook 2 minutes or until sauce thickens, stirring. Add salmon back into skillet. Remove skillet from heat; stir in olives and capers.

Serve salmon, topped with tomato/zucchini mixture!

Excellent served with cucumber salad and crusty bread!
Enjoy!