Prep time
15 MIN
Total time
30 MIN
This foolproof recipe, rich in healthy omega-3 fats, is quick and easy to prepare.  Simply pan-sear the salmon and nestle it into a flavorful sauce made with cream of mushroom soup and prepared pesto.  The vibrant grape tomatoes and spinach add a burst of freshness.  Serve it over cooked brown rice, which provides additional fiber and whole grain.



  1. Season the fish as desired. Heat the oil in a large nonstick skillet over medium-high heat. Add the fish and cook for 3 minutes (try not to turn it sooner- it may stick to the skillet). Turn the fish over. Cook for 2 minutes or until well browned. Remove the fish from the skillet. 
  2. Add the tomatoes to the skillet and cook for 3 minutes or until they begin to burst, stirring occasionally.  Stir the soup and water in the skillet and heat to a boil.  Stir in the pesto and spinach and cook until the spinach is wilted. 
  3. Return the fish to the skillet.  Reduce the heat to low.  Cook for 1 minute or until the fish flakes easily when tested with a fork.  Serve the fish and sauce over the rice

Recipe Tips

  • Watching your sodium intake? Try using Campbell’s No Salt Added Cream of Mushroom Soup instead. 
  • This dish is also delicious with a side of cooked quinoa in place of the brown rice. 

Recipe Made With

CAMPBELL'S® Condensed Cream of Celery Soup

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