Seared Salmon with Weeping Tomatoes
- November 18, 2019
- 0 / 5
![Seared Salmon with Weeping Tomatoes](https://thefancypantskitchen.com/wp-content/uploads/2021/02/Seared-Salmon-with-Weeping-Tomatoes.jpg)
Salmon is one of the more popular fish to cook. And, it’s no wonder…it’s easy to find fresh, good-quality salmon. It goes so well with different marinades and sauces, and it pairs well with so many sides. I happen to love salmon! This salmon recipe combines a restaurant-worthy sear with an equally high quality sauce. Both are very simple to accomplish, so just follow along!
![Seared Salmon with Weeping Tomatoes](https://thefancypantskitchen.com/wp-content/uploads/2021/02/1bedd3_1729d3ab9ff4447ea78f684ebb7a2bb3_mv2_d_2048_1219_s_2.webp)
Sauté some sweet onions, add halved cherry tomatoes, Kalamata olives and salt and voilá! In about 15 minutes you have a lovely sauce!
![Seared Salmon with Weeping Tomatoes](https://thefancypantskitchen.com/wp-content/uploads/2021/02/1bedd3_230b70d2db9645eca5d10239decf2543_mv2_d_2048_1365_s_2.webp)
To get that lovely sear, I like to use a cast-iron pan but any heavy-bottomed pan will do the trick. Sear it over high heat for a few minutes, flip the salmon, and then pop the whole pan into the oven to bake for a little bit. It’s the high heat that will get you the best sear!
Get the freshest salmon you can and you’re ready for a wonderful dinner!
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Seared Salmon with Weeping Tomatoes
Makes: 4 servings
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Ingredients
- 1 cup chopped sweet onion, such as Vidalia
- 5 tbsp extra-virgin olive oil, divided
- 2 tsp minced garlic
- 2 cups cherry or grape tomatoes, halved through the stem
- 1/3 cup Kalamata olives, pitted
- Kosher salt and freshly ground black pepper
- 1 & 1/2 tbsp good balsamic vinegar
- 1 & 1/2 tbsp fresh basil leaves, julienned
- 2-pound salmon fillet, skin on, cut crosswise into 4 pieces
Instructions
Preheat the oven to 425°.
Heat 3 tablespoons of the olive oil in a medium (10-inch) sauté pan. Add the onions and sauté over medium-low heat for 5 minutes, stirring occasionally, until very tender but not browned. Add the garlic and sauté for 1 more minute. Stir in the tomatoes, Kalamata olives, 1 teaspoon salt, and 1/2 teaspoon pepper and cook over medium-low heat for 10 to 15 minutes, stirring occasionally, until the liquid evaporates and the tomato sauce thickens slightly. Off the heat, stir in the vinegar and basil.
Meanwhile, place a large (12-inch) cast-iron pan over high heat for 5 minutes. Brush the salmon all over with remaining 2 tablespoons of olive oil, sprinkle liberally with salt and pepper, and place it skin side up in the pan. Cook the first for 3 to 4 minutes without moving them, until browned. Turn the salmon skin side down with a small metal spatula and transfer the pan to the oven for 5-7 minutes. (The salmon will not be completely cooked through.) Remove the fish to a serving platter, cover with aluminum foil, and allow to rest for 5 minutes.
Reheat the tomatoes, season to taste, and serve hot, warm or at room temperature along with the salmon.
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