This salmon tomato recipe will be your new pan frying salmon staple. You know my obsession with tomato season, and this new recipe is heavily inspired by all the bounty of tomatoes.
Salmon fillets, neutral oil, yellow and red burst cherry tomatoes, shallots, garlic cloves, thyme, lemon zest and juice, salt and pepper
In a nonstick skillet with 1 tablespoon of neutral oil, sear your salmon with the skin side up to begin, season with salt and pepper on all sides as you sear.
Cook on medium-high heat until crispy, about 3-4 minutes on each side and flip with a fish spatula. Remove your salmon, excess oil (keep a little drizzle), and set your salmon aside covered. *Note: remove your salmon with it a tad bit underdone with how you like it, because we will finish cooking at the end, I remove at around 115 degrees.
Next, add your tomatoes with the remaining oil. Sear until bursted and has a little bit of char. You want some bursted to make the sauce, and some that stay whole, about 15-20 minutes.
Then add in your shallots and garlic and sear with the tomatoes and sauce. Season with salt and pepper.
Next, add in a sprig of thyme and lemon zest. Season with salt and pepper. Mix well until everything is incorporated.
Add back in your salmon and heat it through for another 5-6 minutes until fully cooked (around 125-135 degrees). Top and serve with fresh lemon juice and thyme.