Pan-Seared Salmon with Burst Cherry Tomatoes and Garlic
Ingredients
- 4salmon fillets (6 ounces each, skin-on)
- 2 cupscherry tomatoes
- 4 clovesgarlic
- 3 tablespoonolive oil
- 1lemon
- ½ teaspoonkosher salt
- ¼ teaspoonblack pepper
- ¼ cupfresh basil (or parsley)
Prep
- 01
Mince 4 garlic cloves.
- 02
Chop 1/4 cup fresh basil.
- 03
Cut 1 lemon in half for juicing.
Method
- 01
Heat 1 1/2 tablespoons olive oil in a large skillet over medium-high heat.
- 02
Pat salmon dry with paper towels. Season both sides with 1/4 teaspoon salt and 1/8 teaspoon pepper.
- 03
Once oil is hot, place salmon skin-side up in the pan. Cook for 4 minutes until the skin is crispy and golden.
- 04
Flip salmon skin-side down. Cook for another 3 minutes, then transfer to a plate.
- 05
Add remaining 1 1/2 tablespoons oil to the pan. Add cherry tomatoes and cook 2 minutes, shaking the pan occasionally until tomatoes begin to burst.
- 06
Add minced garlic to the tomatoes and cook 1 minute until fragrant.
- 07
Return salmon to the pan, skin-side up. Squeeze lemon juice over everything and scatter basil on top. Cook 1 minute to warm through.
- 08
Taste and adjust salt and pepper. Serve immediately with pan sauce spooned over salmon.
Spice Tips
For heat, add a pinch of red pepper flakes to the tomatoes as they cook. A splash of balsamic vinegar in the final minute adds depth. For Mediterranean warmth, stir in 1/4 teaspoon oregano with the garlic.