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30-Minute Seared Salmon with Cherry Tomatoes

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Golden pan-seared salmon pairs with juicy burst cherry tomatoes, garlic, lemon, and fresh herbs for a colorful, flavorful dinner. This simple seafood meal comes together in just 30 minutes.

Ingredients

  • 4 salmon fillets, about 6 ounces each
  • 2 tablespoons extra-virgin olive oil, divided
  • 1 pint cherry or grape tomatoes
  • 3 garlic cloves, thinly sliced or minced
  • 1 small shallot, finely chopped
  • 1/4 teaspoon red pepper flakes, optional
  • 1/2 teaspoon salt, plus more to taste
  • 1/4 teaspoon freshly ground black pepper
  • 1 teaspoon dried oregano
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon finely grated lemon zest
  • 1/4 cup fresh basil leaves, torn or sliced
  • 2 tablespoons chopped fresh parsley
  • Lemon wedges, for serving

Instructions

  1. Pat the salmon fillets thoroughly dry with paper towels and season both sides with salt and black pepper.
  2. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat.
  3. Add the salmon to the hot skillet. If using skin-on fillets, place them skin-side down and gently press with a spatula for the first few seconds.
  4. Cook the salmon for 4 to 6 minutes on the first side, depending on thickness.
  5. Carefully flip the fillets and cook for another 2 to 4 minutes, until the salmon reaches the desired doneness and a safe internal temperature.
  6. Transfer the salmon to a plate and keep warm.
  7. Reduce the heat to medium and add the remaining tablespoon of olive oil to the skillet.
  8. Add the shallot and cook for about 2 minutes, stirring until it begins to soften.
  9. Add the garlic and optional red pepper flakes and cook for about 30 seconds, just until fragrant.
  10. Add the cherry tomatoes, oregano, and a small pinch of salt and pepper.
  11. Cook for 5 to 7 minutes, stirring occasionally. Gently press some of the softened tomatoes with the back of a spoon to release their juices and form a light sauce.
  12. Stir in the lemon juice and lemon zest.
  13. Return the salmon to the skillet and spoon the tomato mixture around the fillets. Warm everything together for about 1 minute.
  14. Remove the skillet from the heat and finish with fresh basil and parsley.
  15. Serve immediately with plenty of burst cherry tomatoes and lemon wedges.

Notes

  • For crispy skin, thoroughly dry skin-on salmon before searing and cook it skin-side down first.
  • Add baby spinach during the final few minutes of cooking for extra vegetables.
  • For a Mediterranean variation, add about 1/2 cup Kalamata olives or 1 to 2 tablespoons drained capers with the tomatoes.
  • For a richer sauce, stir a small splash of heavy cream into the burst tomatoes before returning the salmon to the skillet.
  • For a white wine variation, add about 1/4 cup dry white wine after cooking the shallot and garlic and let it reduce before adding the tomatoes.
  • Store leftovers in an airtight container in the refrigerator for up to 3 days.
  • Reheat gently in a covered skillet over low heat, adding a splash of water or broth if needed to loosen the tomato sauce.

Nutrition

Find it online: https://thefamilycooking.com/30-minute-seared-salmon-with-cherry-tomatoes/