Ready for a meal that’s quick and easy? This One Pan Seared Salmon with Burst Cherry Tomatoes is just what you need! It’s a simple and delicious dish that brings out the best flavors while keeping cleanup to a minimum.
This recipe fixes weeknight dinner stress by delivering salmon that cooks evenly in one pan, with juicy tomatoes and minimal cleanup.
You know those days when you’re just too tired to deal with a complicated dinner? I’ve had plenty of those! This recipe helps me whip up a healthy meal in under 30 minutes without worrying about overcooking the salmon.
Using fresh burst cherry tomatoes means you get a pop of flavor in every bite. Plus, with only one pan to wash, I can enjoy my evening without stressing about a messy kitchen. It’s quick to prep and cooks up so fast, you won’t believe it until you taste it!
If you love easy and tasty meals, you should definitely check out this Corn Chicken Casserole with Elote for another great recipe.
Why You Will Love This Recipe
- Fresh Flavors : The burst cherry tomatoes add a zesty freshness, while the garlic and thyme bring a savory richness. Each bite is packed with flavor that feels light yet satisfying.
- Crispy Texture : You’ll love how the salmon gets crispy on the outside while staying tender and flaky inside. It’s that wonderful contrast that keeps each bite enjoyable.
- Quick and Convenient : Cooking everything in one pan means you can have dinner ready in under 30 minutes. It’s a lifesaver for those busy weeknights when time is tight.
- Easy to Store : Leftovers hold up well in the fridge for a couple of days. So, you can enjoy the deliciousness again without any fuss.
One Pan Salmon with Cherry Tomatoes
- Prep Time: 10 minutes
- Cool Time: 0 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 3 servings 1x
- Category: Main Dish
- Method: Searing
- Cuisine: American
- Diet: Gluten Free
Description
A delicious one pan seared salmon recipe featuring burst cherry tomatoes, easy to prepare, and gluten free.
Ingredients
- 3 (3 pieces) salmon fillets, 1-1/4 inch thick
- 2 tablespoons (30 ml) neutral oil, such as avocado oil or vegetable oil
- 1/2 pint (236 ml) yellow burst cherry tomatoes
- 1/2 pint (236 ml) red burst cherry tomatoes
- 1 (1 piece) shallot, thinly sliced
- 2 (2 cloves) garlic cloves, thinly sliced
- 1 sprig thyme, and more for garnish
- 1/2 lemon, zested
- juice of 1 lemon
- salt and pepper to taste
Instructions
- Preheat & Prepare Skillet: Start by heating your skillet over medium-high heat until it is nice and hot. You can tell it is ready when a drop of water sizzles on contact. This is crucial for getting a good sear on the salmon, so do not skip this step. Make sure your pan is not too crowded, or the salmon will not sear properly.
- Season Salmon Fillets: Take the salmon fillets and sprinkle them with salt and pepper. You want to see a light seasoning that will enhance the fish’s natural flavor. Watching the salmon go from bright pink to a more muted shade means you are on the right path. Avoid over-seasoning, which can overpower the dish.
- Sear Salmon Fillets: Carefully place the seasoned salmon fillets skin-side down in the skillet. Listen for that satisfying sizzle; it means you are getting a great crust. Allow them to cook undisturbed until the edges turn golden brown. Do not flip too soon, or the skin may stick to the skillet.
- Cook Burst Tomatoes: Once the salmon is done on one side, toss in the yellow and red burst cherry tomatoes into the same skillet. Listen for them popping and see them bursting open, releasing their juices. This step adds a burst of flavor while keeping things simple. Just be cautious of splattering juices; a splatter guard can help!
- Add Garlic & Shallots: After the tomatoes have started to burst, add the minced garlic and diced shallots. You will notice the aromas mixing beautifully in the pan—it should smell heavenly! This timing keeps the garlic from burning, which can ruin the dish. Keep a close eye; garlic can turn bitter if it cooks too long.
- Finish Cooking Salmon: Pour everything around the salmon and let it cook for a few more minutes until the salmon is just underdone. You want it to feel slightly soft to the touch. This way, it will finish cooking from the residual heat. Avoid cooking it too long, or it might dry out.
- Serve & Enjoy: Gently plate the salmon with those juicy tomatoes and a drizzle of pan juice on top. Enjoy the colorful presentation and the tantalizing aroma!
Notes
- Storage Tips: Store leftovers in an airtight container in the refrigerator for up to 2 days.
- If salmon seems too dry, check its temperature; it should reach 120-130 degrees F before you remove it from the heat.
- When cooking tomatoes, keep an eye on them; they need to simmer long enough on medium-high heat to burst successfully.
- If garlic burns easily, try waiting until after the tomatoes have cooked to add it to the pan for improved flavor.
- Reheat gently in a skillet over medium heat until warmed through, about 5-7 minutes.
- Serve over fluffy white or brown rice. Pair with a fresh side salad or accompany with roasted vegetables for a full meal.
- Use pesto instead of tomatoes for a different flavor. Add olives and capers for a briny touch. Replace lemon with lime for a citrus twist.
- If you are short on cherry tomatoes, any small tomato variety, like grape tomatoes, can work well in this recipe.
Nutrition
- Serving Size: 1 salmon fillet and tomatoes
- Calories: 251
- Sugar: 1g
- Sodium: 76mg
- Fat: 11g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0.5g
- Protein: 34g
- Cholesterol: 94mg
Recipe Tips
- If salmon seems too dry, check its temperature; it should reach 120-130°F before you remove it from the heat.
- When cooking tomatoes, keep an eye on them; they need to simmer long enough on medium-high heat to burst successfully.
- If garlic burns easily, try waiting until after the tomatoes have cooked to add it to the pan for improved flavor.
- For a quick weeknight meal, prep a light salad while the salmon is cooking, enhancing the overall dining experience.
- If you’re short on cherry tomatoes, any small tomato variety, like grape tomatoes, can work well in this recipe.
Serving Suggestions
Serve salmon with burst cherry tomatoes over fluffy white or brown rice. Pair it with a fresh side salad for added nutrition.
This dish works well with roasted vegetables for a complete meal. You can also use the salmon in other recipes like salads or wraps.
Add a drizzle of lemon juice to brighten the flavors. A light vinaigrette can also complement the dish when served.
Recipe variations
- You can use cod or tilapia instead of salmon to vary the protein in this dish.
- Add 1 teaspoon of red pepper flakes for a hint of heat, alongside your usual seasoning of salt and pepper.
- Either include a handful of spinach or swap in arugula for a peppery note and added nutrients.
- If you’re serving a larger group, consider increasing the salmon to 6 fillets and doubling the cherry tomatoes accordingly.
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How to Store?
To keep your salmon with burst cherry tomatoes fresh, follow these storage tips:
Refrigeration: Store leftovers in an airtight container in the refrigerator for up to 2 days.
Freezing: Wrap individual portions in plastic wrap, place in a freezer bag, and freeze for up to 3 months. Thaw overnight in the refrigerator.
Reheat: Gently reheat in a nonstick skillet over medium heat until warmed through, about 5 minutes.
Other Recipes You’ll Love
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