Seared Salmon with Warm Roasted Cherry Tomato Salad is a beautiful restaurant-style dish that’s perfect for a casual dinner for two, yet elegant enough for guests!
How to make Seared Salmon with Warm Roasted Cherry Tomato Salad:
- Gather and prep the ingredients:
- Salmon fillets
- Cherry or grape tomatoes
- Olive oil
- Salt and black pepper
- Balsamic vinegar
- Make the cherry tomato salad. Drizzle on some oil…
- Roast until blistered and soft. Transfer to a bowl, but be sure to not leave any of the juices behind! Those juices become part of the salad.
- Cook the salmon. A simple sear is all the rich taste of salmon needs to shine through!
- Top the salmon with the cherry tomato salad…
…And friends! You’ve got a restaurant-style salmon dish that’s wholesome, guilt-free, light and delicious! Seared Salmon with Warm Roasted Cherry Tomato Salad is a meal you can feel good about!
More healthy fish recipes!
- Sheet Pan Thai Sweet Chili – Lime Baked Fish with Garlic Broccolini
- Baked Veracruz-Style Fish (Pescado A La Veracruzana)
- Indian Spiced Sea Bass with Braised Red Lentils
- Asian Vegetable Noodle Broth Bowls with Pan-Seared Fish
- Pomegranate and Orange Glazed Salmon with Stir-Fried Vegetables
- Mediterranean Fish en Papillote
- Salmon and Black Bean Tostadas with Cilantro Lime Slaw and Chipotle Crema
Find more Mediterranean fish recipes at 30 Best Mediterranean Fish Recipes.
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Seared Salmon with Warm Roasted Cherry Tomato Salad
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Cherry Tomato Salad
- 1 container (10.5-ounce) cherry tomatoes - or grape tomatoes
- 2 tablespoons olive oil
- Salt and freshly ground black pepper - to taste
- 1 clove garlic - minced
- 1-2 tablespoons balsamic vinegar - to taste
- 2 teaspoons chopped parsley
- 1 tablespoon olive oil oil
- 2 (6-8 ounce) salmon fillets - skin removed
- Salt and freshly ground black pepper
- Parsley - for garnish
Cherry Tomato Salad
- Preheat oven to 375 degrees. Place cherry tomatoes on a baking sheet. Drizzle with oil and season with salt and black pepper.
- Roast for 20 minutes or until blistered. Transfer to a bowl along with all the accumulated juices. Add the garlic, balsamic vinegar and parsley. Cover to keep warm.
- Heat oil in a nonstick skillet (or cast iron skillet) over medium-high heat.
- Season salmon with salt and black pepper. Place salmon in the skillet (top side down), reduce heat to medium and cook 5 to 6 minutes. Flip the salmon and cook 3 to 4 minutes on the other side. (If the fish is thick and you prefer it cooked all the way through, it may require some time in the oven. The salmon is cooked through when it easily flakes with a fork.)
These are estimated values generated from a nutritional database using unbranded products. Please do your own research with the products you’re using if you have a serious health issue or are following a specific diet.