Serves 4


Saltimbocca means ‘jump in your mouth’ in Italian – and it definitely is filled with flavor. This savory salmon dish is my high protein, high omega-3 version of a classic Italian veal dish. Enjoy this dish with my Garlic Roasted Asparagus!


What You’ll Need:

A Sharp Kitchen Knife

A Food Processor

A 12 Inch Stainless Steel Pan with Cover

Measuring Cups & Spoons

2 Kitchen Plates

Spatula or Kitchen Tongs

A Kitchen Spoon



6 (4 Ounce) White Salmon Fillets

8 – 12 Sage Leaves (depending on their size)

8 Slices of Prosciutto

5 Cups Fresh Tomato Puree (That’s about 5 large tomatoes)

1 Medium Onion, Chopped

3/4 Cup White Wine

1/4 Cup Lemon Juice

1 Tbsp Minced Garlic

1 Tbsp Anchovy Paste

4 Forkfuls Capers

1 Tsp Sea Salt

About 12 Grinds of Black Pepper

Shakes of Hot Sauce to Personal Taste

1/4 Cup + 2 Tbsp Fresh Chopped Basil

2 Tbsp of Olive Oil


How To Put It Together:

 1) Add the chopped tomatoes to the food processor; puree and set it aside. If you wish to have a chunkier sauce, then simply skip this step.
2) Wrap the salmon filets: Lay a salmon filets on your work surface. Lay a couple of sage leaves on top of the filet, however many it takes to cover the filet. Lay two over-lapping pieces of prosciutto on top of the fish, covering the sage leaves then gently turn the filet over to finish wrapping it; place it on a plate. Repeat this process with the other 3 filets.
3) Preheat a pan over medium-high heat. You will know that your pan is ready when you your hand about 1-inch above the pan surface and feel heat radiating from pan. Add a tablespoon of oil; swirl it around the pan. Place the wrapped salmon in the pan presentation side down. Allow the fish to brown; you will know that it’s ready to turn when it loosens from the pan. Turn the filets; allow to brown on the other side then transfer to a plate.
4) Swirl the additional tablespoon of oil around the pan. Add the chopped onion to the pan: sauté until opaque. Stir in the tomato puree, add the minced garlic, white wine, lemon juice and the anchovy paste; give the mixture a stir. Bring the sauce to a light simmer; add the sea salt, fresh ground pepper, a few shakes of hot sauce and 1/4 cup fresh chopped basil. Give the sauce one more stir and add your salmon back to the pan. Cover the pan; simmer for about 5 – 7 minutes, just to get the salmon cooked through and marry the flavors.
5) Transfer salmon to a plate. Arrange four dinner plates near the stove; divide the sauce evenly between the 4 plates, place the salmon on top, sprinkle with reserved basil.
6) Serve and enjoy!


Nina’s Tasty Tip:

About 1 in 100 Salmon has white flesh. The theory for the reason is diet. Both are very high in Omega-3 fatty acids. If you are not a die-hard salmon fan, as I am, feel free to substitute Halibut or your favorite white fish.



332 Calories
34 grams of Protein
9 grams of Total Carbohydrates
5 gram of Sugar
2 grams of Fiber
15 grams of Total Fat
3 grams of Saturated Fat
0 grams of Trans Fat
66 mg of Cholesterol
1030 mg of Sodium
112% RDA Vitamin B12
50% RDA Niacin
46% RDA Selenium
43% RDA Sodium
40% RDA Vitamin C
32% RDA Phosphorus
29% RDA Vitamin A
24% RDA Potassium
22% RDA Vitamin B6
21% RDA Vitamin K
16% RDA Thiamin
16% RDA Pantothenic Acid
15% RDA Vitamin E
15% RDA Riboflavin
14% RDA Magnesium
14% RDA Manganese
11% RDA Folate
• Glycemic load: 3
• Total Omega 3 Fatty Acids: 2439