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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!
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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…
- 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!
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- 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
Seared Salmon with Warm Roasted Cherry Tomato Salad
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!
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.
Did you make this recipe? Please leave a comment, star rating or post your photo on Instagram and tag @fromachefskitchen.
Barb says
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!
Carol says
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!
Anonymous says
cakespy says
This looks so incredible. I love salmon and your presentation is so beautiful; a perfect melange of textures and flavors.
Carol says
Hey, Cakespy! Thanks so much! It’s really a great dish!
Carol says
Thanks so much, Eileen! I hear ya on the oils! Hope you enjoy!
Eileen Kelly says
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!
Eileen Kelly says
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!
Adriana Lopez Martin says
Beautiful dish and fairly easy to make. I need to prepare this today for Lent! Thanks for your participation on this shop.
Carol says
Thanks so much, Adriana! Hope you enjoy and was honored to do it!
Adriana Lopez Martin says
Beautiful dish and fairly easy to make. I need to prepare this today for Lent! Thanks for your participation on this shop.
Adriana Lopez Martin says
Beautiful dish and fairly easy to make. I need to prepare this today for Lent! Thanks for your participation on this shop.