3 tablespoons olive oil 
4 C. Wirthy Salmon fillets thawed
1 cup coarsely chopped onions
2 cloves garlic, minced
1 tablespoon snipped fresh basil leaves

2 cups peeled seeded chopped tomatoes
1/4 cup water
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper

In a 10-inch skillet, heat oil over medium heat. Add fillets. Fry for 2 to 4 minutes, or until golden brown, turning over once. Remove fillets from skillet. Set aside.

To same skillet, add onions.  Cook for 1 to 2 minutes, or until tender-crisp.  Add garlic and basil.  Cook for 1 minute. Stir in remaining ingredients.

Arrange fillets over tomato mixture. Reduce heat to low. Cover. Simmer for 11 to 13 minutes, or until fish is firm and opaque and just begins to flake.

Serve over hot cooked linguine.