Salmon with Burst Cherry Tomatoes Recipe
A quick and flavorful salmon dish featuring pan-seared sockeye salmon fillets topped with burst cherry tomatoes cooked in a garlicky balsamic vinaigrette, finished with fresh basil and lemon wedges for a fresh, vibrant meal perfect for a healthy weeknight dinner.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 2 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: American
- Diet: Low Fat
Ingredients
Salmon
- 2 (4-6 ounce) sockeye salmon fillets, skin removed
- Salt and freshly ground black pepper, to taste
- 3 tablespoons olive oil, divided
Tomato Sauce
- 1 medium shallot, finely chopped (about 1/4 cup)
- 1 container (10-ounce) cherry tomatoes or grape tomatoes
- 2 cloves garlic, minced
- 2 tablespoons balsamic vinegar (or to taste)
- 2 tablespoons chopped or thinly sliced fresh basil
Garnish
- Basil leaves
- Lemon wedges
Instructions
- Season the Salmon: Lightly season both salmon fillets with salt and freshly ground black pepper to enhance the natural flavors.
- Heat the Pan: Warm 1 tablespoon of olive oil in a nonstick skillet or sauté pan over medium-high heat to prepare for searing the salmon.
- Sear Presentation Side: Place the salmon in the skillet with the presentation side down (skin side facing up). Sear for 2 to 3 minutes until the edges become opaque, indicating partial cooking.
- Flip and Cook: Turn the fillets over and cook for an additional 1 to 2 minutes. Transfer the salmon to a plate and loosely cover with foil to keep warm. Remove the pan from heat briefly to prevent burning the shallots.
- Cook Shallot: Return the pan to medium-low heat, add 1 tablespoon olive oil, and sauté the finely chopped shallot for 1 to 2 minutes until just softening, ensuring it does not brown.
- Cook Tomatoes: Add the remaining 1 tablespoon of olive oil and the cherry tomatoes to the pan. Stir to coat them in oil and shallot. Increase the heat to medium and cook for 5 to 6 minutes, stirring occasionally, until the tomato skins burst.
- Add Garlic and Balsamic: Reduce heat to medium-low, stir in the minced garlic, and cook until fragrant for about 5 to 10 seconds. Then pour in the balsamic vinegar and stir to combine.
- Finish Salmon: Return the salmon fillets to the pan. Cook until heated through and the internal temperature reaches 145°F (63°C). Spoon the tomato and balsamic vinaigrette over the salmon as it finishes cooking.
- Garnish and Serve: Sprinkle the fresh chopped basil over the dish and serve immediately garnished with whole basil leaves and lemon wedges to add brightness and freshness.
Notes
- Ensure the salmon is cooked to an internal temperature of 145°F for safety and optimal texture.
- Watch the shallots carefully during cooking to prevent burning, which can create a bitter flavor.
- You can vary the vinegar amount according to your taste preference for a more or less tangy sauce.
- Serve with crusty bread or a side of greens to complete the meal.
- Removing the skin before cooking helps achieve an even sear and easier plating.
