One Pan Seared Salmon with Burst Cherry Tomatoes
I LOVE this one pan seared salmon with burst cherry tomatoes! This salmon tomato recipe will be your new staple.
Servings: 3
Ingredients
For Your Seared Salmon
- 3 salmon fillets 1-1/4 inch thick
- 2 tablespoon neutral oil such as avocado oil or vegetable oil
- 1/2 pint yellow burst cherry tomatoes
- 1/2 pint red burst cherry tomatoes
- 1 shallot thinly sliced
- 2 garlic cloves thinly sliced
- 1 sprig thyme and more for garnish
- 1/2 lemon zest
- juice of 1 lemon
- salt and pepper to taste
Instructions
- 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.*Note: You don’t want to add garlic and shallots first first with the tomatoes or else they will burn too quick.
- 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.
Nutrition
Calories: 251kcal | Carbohydrates: 2g | Protein: 34g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 4g | Cholesterol: 94mg | Sodium: 76mg | Potassium: 872mg | Fiber: 0.5g | Sugar: 1g | Vitamin A: 85IU | Vitamin C: 3mg | Calcium: 30mg | Iron: 2mg