Summer Salmon Skillet
A vibrant and flavorful dish featuring juicy salmon fillets, sweet cherry tomatoes, and aromatic herbs, all quickly cooked together in a skillet.
Ingredients
Main Ingredients
- 4 pieces center-cut skinless salmon fillets (5- to 6-oz. each) Tender and flaky
- 1/2 tsp ground cumin Adds depth and richness
- 1/2 tsp sweet paprika Enhances the flavor of the salmon
- 2 1/4 tsp kosher salt, divided Essential for seasoning
- 1 Tbsp harissa paste Warm and spicy flavor
- 1 piece shallot, finely chopped Adds subtle sweetness
- 3 cloves garlic, thinly sliced Infuses flavor
- 8 oz yellow and red grape or cherry tomatoes Juicy bursts of sweetness
- 3 Tbsp extra-virgin olive oil, divided For sautéing and drizzling
- 2 Tbsp crumbled feta or goat cheese Brings richness to each bite
- 1 Tbsp finely chopped fresh dill Fragrant herb
Instructions
Preparation
- Preheat your oven to 450 degrees.
- Pat the salmon fillets dry with a paper towel, season with ground cumin, sweet paprika, and 1 1/2 tsp. of kosher salt. Rub one side of each fillet with harissa paste.
- In a medium bowl, toss the shallot, garlic, tomatoes, and 1 Tbsp. of olive oil together, then sprinkle with remaining salt.
Cooking
- Remove the hot skillet from the oven, drizzle in 2 Tbsp. of olive oil, and arrange the salmon fillets in the skillet, harissa side up, with the tomato mixture around them.
- Bake for 9 to 11 minutes until the salmon flakes easily with a fork.
Garnishing
- Once cooked, garnish with crumbled feta or goat cheese and fresh dill.
Notes
For a healthier version, substitute harissa with a spice blend and omit cheese for a dairy-free option. Serve with a light salad or grilled veggies.