Combine cherry tomatoes in a non-stick frying pan with 4 tablespoons olive oil. Season with crushed dried chillies. Scatter with basil leaves and saute over a medium heat until skins begin to split. This will take about 4 to 5 minutes. Do not let them brown. Sprinkle with Thai fish sauce, garnish with spring onion segments. Surround salmon fillets with pan roasted cherry tomatoes and spring onion segments and serve immediately.
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|Serving Size: 1 Serving (832g)|
|Recipe Makes: 1|
|Calories from Fat: 258 (67%)|
|Amt Per Serving||% DV|
|Total Fat 28.6g||38 %|
|Saturated Fat 4g||20 %|
|Monounsaturated Fat 20g|
|Polyunsanturated Fat 3.5g|
|Cholesterol 0mg||0 %|
|Sodium 40.7mg||1 %|
|Potassium 1911mg||50 %|
|Total Carbohydrate 31.5g||9 %|
|Dietary Fiber 9.7g||39 %|
|Sugars, other 21.8g|
|Protein 7.2g||10 %|
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Calories per serving: 384
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