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.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|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 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 384
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