Salmon with Burst Cherry Tomatoes
Brighten up your dinner routine with Salmon with Cherry Tomatoes! Cherry tomatoes, shallots, garlic, balsamic vinegar, and fresh basil create a tangy, savory topping for flaky salmon ready in about 30 minutes!
Servings: 2
Ingredients
- 2 (4-6 ounce) sockeye salmon fillets skin removed
- Salt and freshly ground black pepper to taste
- 3 tablespoons olive oil divided
- 1 medium shallot finely chopped (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
- Basil leaves for garnish
- Lemon wedges for garnish
Instructions
- Season the salmon fillets with salt and black pepper.
- Heat 1 tablespoon olive oil in a nonstick skillet or sauté pan over medium-high heat.
- Place the salmon in the skillet, presentation side down (the side where the skin was removed should face up). Sear for 2–3 minutes, or until the edges look opaque.
- Flip the fillets and cook for 1–2 more minutes. Transfer to a plate and cover loosely with foil. Take the pan off the heat and turn it off for 1-2 minutes so the shallot won't burn.
- Turn the heat back to medium-low and add 1 tablespoon olive oil to the skillet. Add the shallot and cook for 1-2 minutes, or until just softening.
- Add the remaining 1 tablespoon of olive oil and the cherry tomatoes. Stir to coat. Increase the heat to medium and cook for 5–6 minutes, or until the tomato skins burst. (Watch the shallot carefully to prevent burning.)
- Reduce heat to medium-low. Add the garlic and stir until fragrant, about 5–10 seconds. Add the balsamic vinegar.
- Return the salmon to the skillet and cook until heated through and the internal temperature reaches 145°F. Spoon the vinaigrette over the salmon.
- Sprinkle with fresh basil. Serve immediately, garnished with basil leaves and lemon wedges.
Notes
Recipe from 2018 updated and retested.
SUBSTITUTIONS:
- Besides King or farmed Atlantic salmon, steelhead trout is a good alternative, especially if you or your dining partner isn't a huge fan of salmon; it's milder.
- Dry the salmon well. After rinsing, pat the fillets dry--moisture prevents browning.
- Watch the shallot; they tend to burn. Taking the pan off the heat, letting it cool down, and refreshing the oil will help prevent that.
- Help the tomatoes burst. Prick them with a toothpick or the tip of a paring knife to speed things up.
- Don't overcook the tomatoes. Stop when they're soft, juicy, but still hold their shape.
- I don't recommend making ahead of time and reheating. If you have everything prepped and ready to go, this salmon recipe won't take long to cook.
Nutrition
Serving: 1 | Calories: 213kcal | Carbohydrates: 6g | Protein: 1g | Fat: 21g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 15g | Sodium: 6mg | Potassium: 73mg | Fiber: 0.5g | Sugar: 3g | Vitamin A: 3IU | Vitamin C: 2mg | Calcium: 15mg | Iron: 0.4mg