Pan-Seared Salmon with Burst Tomatoes and Garlic
Ingredients
- 4 piecessalmon fillets (skin-on, about 6 ounces each)
- 2 cupscherry tomatoes
- 4 clovesgarlic
- 3 tablespoonolive oil
- 1lemon
- ¼ cupfresh basil
- ·salt
- ·black pepper
Prep
- 01
Mince 4 cloves garlic.
- 02
Chop or tear fresh basil into bite-sized pieces.
Method
- 01
Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Once shimmering, place salmon fillets skin-side down in the pan. Cook for 5–6 minutes without moving, until the skin is crispy and the fish releases easily from the pan.
- 02
Flip the salmon carefully and cook skin-side up for another 2–3 minutes until just cooked through. Transfer to a plate.
- 03
In the same skillet, add the remaining 1 tablespoon olive oil. Add the cherry tomatoes and minced garlic, stirring often, for 2–3 minutes until the tomatoes begin to burst and soften.
- 04
Return the salmon to the pan, nestling it among the tomatoes. Squeeze the lemon over everything, season with salt and pepper, and scatter fresh basil on top.
- 05
Cook for 1 minute to warm through, then serve directly from the pan.
Spice Tips
For a subtle heat, add a pinch of red pepper flakes when cooking the garlic. A touch of balsamic vinegar drizzled over the finished dish adds depth. Fresh dill is a great substitute for basil if you prefer a more delicate herb flavor.
This recipe comes together in about 15 minutes. Salmon is best when not overcooked — the centers should be slightly opaque and tender. Leftovers keep well in the fridge for 2 days.