Salmon with Fresh Tomato and Olive Sauce

Another One-Dish Dinners fave!

4 fresh or frozen salmon fillets, about 1 inch thick
1/4 tsp salt
1/4 tsp pepper
4 large ripe tomatoes, peeled, seeded, and chopped
1/4 cup halved, pitted, kalamata olives
1 tbsp olive oil
3 cloves garlic, minced
2 cups cooked whole-wheat pasta or couscous
2 tbsp shredded fresh basil

Thaw salmon, if frozen. Rinse fish and pat dry with paper towels. Sprinkle fish with salt and pepper, set aside.

In a large skillet combine tomatoes, olives, olive oil, and garlic. Bring to boiling, add salmon fillets. Cover and simmer 8 - 12 minutes or until fish flakes easily with a fork. Remove fish from skillet, cover and keep warm.

Return tomato mixture to boiling, and reduce heat. Simmer, uncovered, about 5 minutes or until slightly reduced. To serve, divide pasta among four dinner plates. Top each serving with a piece of fish and some sauce. Sprinkle with shredded basil.

NI: 402 calories, 17 g total fat (3 g saturated fat), 3 g fibre