One Pan Seared Salmon with Burst Cherry Tomatoes - Pompeian
Prep Time
20 minutes
Cook Time
30 minutes
Total Time
50 minutes
Yields
3
Directions
Prepare the Salmon: Begin by seasoning the salmon fillets generously with salt and pepper on all sides
Heat a nonstick skillet over medium-high heat and add 1 tablespoon of Pompeian Robust Extra Virgin Olive Oil
Place the salmon fillets in the skillet, skin side up. Sear them until crispy, about 3-4 minutes on each side. Use a fish spatula to flip the salmon carefully
Once seared to your liking (typically when the internal temperature reaches about 115 degrees for a slightly underdone center that will finish cooking later), remove the salmon from the pan and set aside, covered, to keep warm
Create the Sauce: In the same skillet, add the remaining tablespoon of Pompeian Robust Extra Virgin Olive Oil
Add the burst cherry tomatoes to the pan and cook until they start to burst and char slightly, about 15-20 minutes, stirring occasionally. This step is crucial as some tomatoes will form the sauce while others remain whole, adding texture
Stir in the thinly sliced shallots and garlic, cooking just until they become aromatic and soften. Be mindful to add these after the tomatoes to prevent them from burning
Sprinkle in the lemon zest and thyme, smoked paprika, seasoning again with salt and pepper. Stir well to incorporate all the flavors
Finish the Dish: Return the seared salmon to the skillet, spooning the tomato and herb sauce over the fillets
Let the salmon simmer in the sauce for an additional 5-6 minutes or until fully cooked (around 125-135 degrees, depending on your preference)
Finish the dish by squeezing fresh lemon juice over the salmon and garnishing with fresh thyme sprigs
