Description
A delicious one pan seared salmon recipe featuring burst cherry tomatoes, easy to prepare, and gluten free.
Ingredients
Scale
- 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