Seared Salmon with Warm Roasted Cherry Tomato Salad

4.91 from 10 votes
3 hours
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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!

Photo of one serving of Seared Salmon with Baby Kale Quinotto and Warm Roasted Cherry Tomato Salad in white bowl.

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
    • Garlic
    • Balsamic vinegar
    • Parsley
  • Make the cherry tomato salad.  Drizzle on some oil…
Photo of cherry tomatoes on roasting pan being drizzled with 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.
Photo of roasted cherry tomatoes on baking sheet.
  • Cook the salmon.  A simple sear is all the rich taste of salmon needs to shine through!
Photo of two pieces of uncooked salmon on white plate on marble background.
Photo of two pieces of seared salmon in cast iron skillet.
  • 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!

Close-up photo of Seared Salmon with Baby Kale Quinotto and Warm Roasted Cherry Tomato Salad in white serving bowl with linen napkin and water goblet.

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Seared Salmon with Baby Kale Quinotto and Warm Roasted Cherry Tomato Salad hero shot

Seared Salmon with Warm Roasted Cherry Tomato Salad

4.91 from 10 votes

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By: Carol | From A Chef’s Kitchen
Seared Salmon with Warm Roasted Cherry Tomato Salad is a beautiful restaurant-style dish that's "better-for-you" all the way around.  Perfect for a casual dinner for two yet elegant enough for guests!
Prep Time 20 minutes
Cook Time 40 minutes
Additional Time 2 hours
Total Time 3 hours
Course Fish and Seafood
Cuisine Italian
Servings 2
Calories 296 kcal

Ingredients
  

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

Salmon

  • 1 tablespoon olive oil oil
  • 2 (6-8 ounce) salmon fillets - skin removed
  • Salt and freshly ground black pepper
  • Parsley - for garnish

Instructions
 

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.

Salmon

  • 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.)

Nutrition

Serving: 1 | Calories: 296kcal | Carbohydrates: 2g | Protein: 1g | Fat: 21g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 15g | Cholesterol: 1mg | Sodium: 3mg | Potassium: 22mg | Fiber: 1g | Sugar: 1g | Vitamin A: 11IU | Vitamin C: 1mg | Calcium: 5mg | Iron: 1mg

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.

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Recipe Rating




14 Comments

  1. 5 stars
    This is the second recipe I have made from you and you did not disappoint. This only difference is I used salmon with the skin on as that is what I had on hand. Will definitely put in my rotation. Thanks Carol.

    1. Hi, Dianne, Thanks so very much and so happy you loved this recipe! So glad you’re trying more of my recipes; I really appreciate it. Thanks again!

  2. I have to admit, my favorite parts of this recipe were the salmon and the tomatoes (I could see using these several other ways). The quinoa was good, but quinoa, in general, is just not my go-to favorite. All in all a very tasty recipe and it makes a beautiful presentation. Thanks, Carol!

    1. Hi, Barb, Thanks so much and so glad you enjoyed the salmon with the tomatoes most of all. With quinoa, a lot of people love it or they’re kind of “meh” on it. Thanks again!

  3. 5 stars
    I cannot rave enough about this meal! First of all, due to health reasons a few years ago, I really changed a lot of what I eat. Mazola is one of the few oils I will use. It is fabulous and much healthier than many. I have stayed away from risotto because I limit carbs. You have introduced me to quinotto. I love the blistered tomatoes and salmon. My family is going to love this one. Going to be added into the rotation this week!

  4. 5 stars
    I cannot rave enough about this meal! First of all, due to health reasons a few years ago, I really changed a lot of what I eat. Mazola is one of the few oils I will use. It is fabulous and much healthier than many. I have stayed away from risotto because I limit carbs. You have introduced me to quinotto. I love the blistered tomatoes and salmon. My family is going to love this one. Going to be added into the rotation this week!

  5. 5 stars
    Beautiful dish and fairly easy to make. I need to prepare this today for Lent! Thanks for your participation on this shop.

  6. 5 stars
    Beautiful dish and fairly easy to make. I need to prepare this today for Lent! Thanks for your participation on this shop.