Pan-Seared Salmon with Burst Tomatoes and Basil
Ingredients
- 4 (6 oz each)salmon fillets (skin-on)
- 2 cupscherry tomatoes
- ·fresh basil
- 3 clovesgarlic
- 3 tablespoonsextra-virgin olive oil
- 1lemon
- ·salt
- ·black pepper
Prep
- 01
Mince 3 cloves garlic.
- 02
Cut 2 cups cherry tomatoes in half (or leave whole if small).
- 03
Cut 1 lemon into wedges.
Method
- 01
Heat 1 1/2 tablespoons olive oil in a large skillet over medium-high heat. Once shimmering, place salmon skin-side up and cook for 4 minutes until the skin is crispy and releases easily from the pan.
- 02
Flip the salmon and cook for 2–3 minutes more until just cooked through (the flesh should flake easily). Transfer to a plate and season with salt and pepper.
- 03
In the same skillet, add the remaining 1 1/2 tablespoons olive oil and garlic. Cook for 30 seconds until fragrant.
- 04
Add the cherry tomatoes and a pinch of salt. Cook for 3–4 minutes, stirring occasionally, until the tomatoes begin to burst and release their juices.
- 05
Tear about 1/4 cup fresh basil into the pan, squeeze juice from the lemon over the tomatoes, and stir gently. Taste and adjust seasoning.
- 06
Divide salmon among plates and spoon the burst tomatoes and pan juices over the top. Garnish with extra basil leaves.
Spice Tips
For warmth and depth, add 1/4 teaspoon red pepper flakes with the garlic. A pinch of dried oregano or thyme in the tomato phase adds Mediterranean herb notes without overshadowing the fresh basil.
Make this dairy-free and naturally gluten-free. Pairs beautifully with couscous, crusty bread, or a simple green salad.