Pan Seared Salmon with Cherry Tomatoes
This recipe uses only the freshest ingredients to make juicy fillets of pan seared salmon served with a melted cherry tomato sauce. It's a perfect light meal that everyone will love!
Servings: 6
Ingredients
- 1 ½ cups Vidalia onion, chopped
- 3 garlic cloves, minced
- 3 cups (1.5 pints) cherry tomatoes, halved through the stem
- 1 Tbsp fresh thyme leaves
- 1 Tbsp fresh rosemary, chopped
- 3 Tbsp olive oil plus more to brush on fish
- Kosher salt
- Freshly ground black pepper
- 2 Tbsp balsamic vinegar
- 2 Tbsp fresh basil, chiffonade
- 2 lbs. salmon, skin-on, cut into 6 crosswise pieces
Instructions
- Preheat the oven to 425°F. Heat 3 Tbsp olive oil in a 10-inch sauté pan. Add the onion and sauté over medium-low heat for 5 minutes, stirring continuously, until softened. Add the garlic and sauté for 1 more minute. Stir in the tomatoes, thyme, rosemary, 1 tsp salt, and ½ tsp black pepper. Cook over medium-low heat for 10-15 minutes, stirring occasionally, until the liquid evaporates and the tomato sauce thickens slightly. Remove from the heat , stir in the vinegar and basil. Taste for seasoning.
- While the tomatoes are cooking, heat a 12-inch cast iron skillet over high heat for 5 minutes. Brush the salmon all over with olive oil, sprinkle with salt and pepper, and place it skin side up in the pan. Cook the fish for 3-4 minutes without moving them, until browned. Using a metal spatula, turn the fish skin side down and transfer the pan to the oven. Bake for 5-8 minutes depending on the thickness.
- Remove the fish from the pan to a serving platter, tent loosely with foil, and allow to rest for 5 minutes. Spoon the tomatoes around the fish and serve.