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One Pan Seared Salmon with Burst Cherry Tomatoes
There’s something magical about a dish that comes together in under 30 minutes yet tastes like it’s been simmering in summer sunshine all day. This seared salmon recipe is simple, elegant, and bursting with flavor. It will be the star of your next summer outdoor dinner or bring a taste of summer to any seasonal meal. Fresh salmon fillets are seared until golden and crisp on the outside, tender and flaky on the inside. They’re then tossed with sweet, juicy cherry tomatoes that burst in the pan, mingling with caramelized shallots and garlic to create a light, savory sauce. But what truly elevates this dish is the pairing: Erath Rosé of Pinot Noir.
Recipe by: @lindseyeats
Ingredients
- 3 salmon fillets 1-1/4 inch thick
- 2 tablespoon olive oil
- 1/2 pint yellow burst cherry tomatoes
- 1/2 pint red burst cherry tomatoes
- 1 shallot thinly sliced
- 2 garlic cloves thinly sliced
- 1 sprig thyme and more for garnish
- 1/2 lemon zest
- juice of 1 lemon
- salt and pepper to taste
Instructions
In a nonstick skillet with 1 tablespoon of olive oil, sear your salmon with the skin side up to begin, season with salt and pepper on all sides as you sear.
Cook on medium-high heat until crispy, about 3-4 minutes on each side and flip with a fish spatula. Remove your salmon, excess oil (keep a little drizzle), and set your salmon aside covered.
*Note: remove your salmon with it a tad bit underdone with how you like it, because we will finish cooking at the end, I remove at around 115° F.
Next, add your tomatoes with the remaining olive oil. Sear until bursted and has a little bit of char. You want some bursted to make the sauce, and some that stay whole, about 15-20 minutes.
Then add in your shallots and garlic and sear with the tomatoes and sauce. Season with salt and pepper.
*Note: You don’t want to garlic and shallots first first with the tomatoes or else they will burn too quick.
Next, add in a sprig of thyme and lemon zest. Season with salt and pepper. Mix well until everything is incorporated.
Add back in your salmon and heat it through for another 5-6 minutes until fully cooked (around 120-130° F). Top and serve with fresh lemon juice and thyme.
