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Sicilian Salmon with Vegetables


Pastene Extra Virgin Olive Oil
2 skinless salmon fillets
1 lemon, juiced
salt and black pepper to taste
1 Tbsp Pastene Hot Crushed Peppers
1 head of broccoli, cut into florets
1 9.9 oz jar Pastene Baby Artichokes, drained
1 14 oz can Pastene Small Whole Cherry Tomatoes
2 tsp Pastene Minced Garlic
2 Tbsp chopped fresh oregano or 2 tsp dried
½ cup Pastene Pitted Castelvetrano or Kalamata Olives


  • Heat olive oil in a sauté pan on medium high heat. Meanwhile rub both sides of the salmon with the oil and lemon juice. Sprinkle with salt and pepper and hot crushed peppers.
  • Place fillets in the skillet and sear until crisp, about 2 to 3 minutes. Flip and cook on other side for about 1 minute. Be careful not to overcook. Remove salmon from pan to a plate.
  • Add another drizzle of olive oil to the same pan and add the broccoli florets. Cook, moving them around the pan, until crisp and tender, about 5 minutes. Next add the artichokes and saute until there is a little color on them.  Add the tomatoes, garlic, oregano and salt and pepper. Gently cook over medium heat until warmed and combined. 
  • Sprinkle the olives over the sauce and put the salmon back in the pan to warm.
  • Plate with vegetables and sauce around each piece of salmon.

Product Used

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