Pan-Roasted Salmon and Tomatoes Recipe

Ingredients

1/2 pounds salmon steaks, around 3/4 inch thick

2 tablespoons broadly functional flour

2 tablespoons olive oil

genuine salt and dark pepper

2 14 1/2-ounce jars diced tomatoes

2 garlic cloves, minced

2 tablespoons slashed crisp basil

Directions

Dig the fish in the flour. Heat the oil in an expansive skillet over medium hotness until it sparkles. Include the fish and tan around 3 minutes on each one side.

Painstakingly lift the fish out of the skillet and put it aside on a platter; sprinkle with ½ teaspoon salt and ¼ teaspoon pepper.

Add the tomatoes and garlic to the skillet and heat to the point of boiling over high hotness. Cook for 3 minutes.

Decrease hotness to low and furnish a proportional payback to the dish. Cover and cook 5 minutes or until the fish chips when tried with a fork or the tip of a blade.

Evacuate the fish to a platter and cover approximately with foil to keep warm.

Expansion high temperature to high, include the basil, and diminish the sauce, blending often, until thickened, around 3 minute