Pan-Seared Salmon with Roasted Cherry Tomatoes is a delightful and healthy dish that combines the rich flavors of perfectly seared salmon with the sweetness of roasted cherry tomatoes. This recipe is quick to prepare, making it perfect for a weeknight dinner or a special occasion.
Ingredients List
For the Salmon:
- 4 salmon fillets (skin-on or skinless)
- Salt and pepper to taste
- 1 tablespoon olive oil
- 1 tablespoon butter (optional, for extra flavor)
For the Roasted Cherry Tomatoes:
- 2 cups cherry tomatoes, halved
- 2 tablespoons olive oil
- 1 teaspoon balsamic vinegar (optional)
- 2 cloves garlic, minced
- Salt and pepper to taste
- Fresh basil or parsley for garnish (optional)
Timing
Preparing Pan-Seared Salmon with Roasted Cherry Tomatoes takes about 10 minutes of prep time and 20 minutes of cooking time. Total time is approximately 30 minutes.
Step-by-Step Instructions
Step 1: Preheat the Oven
- Preheat Oven: Preheat your oven to 400°F (200°C).
Step 2: Prepare the Roasted Cherry Tomatoes
- Mix Ingredients: In a bowl, combine the halved cherry tomatoes, olive oil, balsamic vinegar (if using), minced garlic, salt, and pepper. Toss until the tomatoes are well coated.
- Roast Tomatoes: Spread the tomatoes on a baking sheet in a single layer and roast in the preheated oven for about 15-20 minutes, or until they are soft and slightly caramelized.
Step 3: Prepare the Salmon
- Season Salmon: While the tomatoes are roasting, season the salmon fillets with salt and pepper on both sides.
- Heat Oil: In a large skillet, heat 1 tablespoon of olive oil over medium-high heat. If using, add 1 tablespoon of butter for extra flavor.
Step 4: Cook the Salmon
- Sear Salmon: Once the oil is hot, add the salmon fillets to the skillet, skin-side down (if applicable). Cook for about 4-5 minutes, until the skin is crispy and the salmon is cooked about halfway up the sides.
- Flip and Finish Cooking: Carefully flip the salmon fillets and cook for an additional 3-4 minutes, or until the salmon is cooked through and flakes easily with a fork.
Step 5: Serve
- Plate the Dish: Once the salmon and tomatoes are cooked, plate the salmon fillets and top with the roasted cherry tomatoes.
- Garnish: If desired, sprinkle with fresh basil or parsley before serving.
Nutritional Information
Here’s a quick glance at the nutritional profile of Pan-Seared Salmon with Roasted Cherry Tomatoes (per serving, assuming 4 servings):
| Nutrient | Amount per Serving |
|---|---|
| Calories | 350 |
| Protein | 30g |
| Fat | 20g |
| Carbohydrates | 10g |
| Fiber | 2g |
Healthier Alternatives for the Recipe
- Use less olive oil when roasting the tomatoes.
- Serve with a side of steamed vegetables or a fresh salad for added nutrients.
- Choose wild-caught salmon for a more sustainable option.
Serving Suggestions
- Quinoa or brown rice for a wholesome side.
- A light green salad with a vinaigrette dressing.
- A glass of white wine or sparkling water for a refreshing complement.
Common Mistakes to Avoid
- Overcooking the Salmon: Keep an eye on the salmon while cooking to avoid drying it out. It should be slightly pink in the center for the best texture.
- Not Preheating the Skillet: Make sure the skillet is hot enough before adding the salmon to achieve a nice sear.
- Crowding the Pan: If cooking multiple fillets, ensure they are spaced out in the skillet to allow even cooking.
Storing Tips for the Recipe
Pan-Seared Salmon with Roasted Cherry Tomatoes can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently in the microwave or on the stovetop to avoid overcooking the salmon.
Conclusion
In just about 30 minutes, you can create a delicious and healthy Pan-Seared Salmon with Roasted Cherry Tomatoes that’s perfect for any occasion. With its combination of flavors and textures, this dish is sure to impress family and friends!
FAQs
Can I make this dish ahead of time?
While the salmon is best served fresh, you can prepare the roasted tomatoes in advance and reheat them when ready to serve.
Can I freeze the salmon?
It’s best to freeze raw salmon, but if you have leftovers, you can freeze cooked salmon for up to 3 months. Thaw in the refrigerator before reheating.
What can I do if I have leftovers?
Store any leftover salmon and tomatoes in an airtight container in the refrigerator for up to 2 days. Reheat gently before serving.
Can I customize the recipe?
Absolutely! Feel free to add other vegetables, such as zucchini or bell peppers, to roast alongside the tomatoes for added flavor and nutrition.
Pan-Seared Salmon with Roasted Cherry Tomatoes Recipe
Ingredients
- For the Salmon:
- • 4 salmon fillets (skin-on or skinless)
- • Salt and pepper to taste
- • 1 tablespoon olive oil
- • 1 tablespoon butter (optional, for extra flavor)
- For the Roasted Cherry Tomatoes:
- • 2 cups cherry tomatoes, halved
- • 2 tablespoons olive oil
- • 1 teaspoon balsamic vinegar (optional)
- • 2 cloves garlic, minced
- • Salt and pepper to taste
- • Fresh basil or parsley for garnish (optional)
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C).
- Prepare Roasted Cherry Tomatoes: In a bowl, combine the halved cherry tomatoes, olive oil, balsamic vinegar (if using), minced garlic, salt, and pepper. Toss until coated. Spread on a baking sheet and roast for 15–20 minutes until soft and slightly caramelized.
- Prepare the Salmon: Season the salmon fillets with salt and pepper. Heat 1 tablespoon olive oil in a skillet over medium-high heat. Add butter if desired.
- Cook the Salmon: Place salmon fillets in the hot skillet, skin-side down if applicable. Cook 4–5 minutes until the skin is crispy and the salmon is halfway cooked. Flip and cook another 3–4 minutes until cooked through and flakes easily.
- Serve: Plate the salmon fillets and top with roasted cherry tomatoes. Garnish with fresh basil or parsley if desired.
