Best 2 Pan Roasted Salmon With Cherry Tomatoes Recipes

Indulge in the delectable flavors of pan-roasted salmon, a culinary masterpiece that tantalizes the taste buds with its crispy skin, tender flesh, and vibrant cherry tomatoes. This versatile dish can be effortlessly prepared in under 30 minutes, making it a perfect weeknight meal. Alongside the classic pan-roasted salmon recipe, discover variations like the flavorful lemon-herb salmon with roasted vegetables and the tangy balsamic-glazed salmon with sautéed spinach. For a delightful change, try the crispy air-fried salmon with a zesty lemon-dill sauce or the aromatic baked salmon with cherry tomatoes and capers. Each recipe offers a unique taste experience, ensuring that salmon lovers of all preferences will find their perfect match.

Let's cook with our recipes!

SALMON & MELTING CHERRY TOMATOES

Salmon & Melting Cherry Tomatoes image

Provided by Ina Garten

Categories main-dish

Time 50m

Yield 4 servings

Number Of Ingredients 8

Ingredients

Good olive oil
1 cup chopped sweet onion, such as Vidalia
2 teaspoons minced garlic (2 cloves)
2 cups (1 pint) cherry or grape tomatoes, halved through the stem
Kosher salt and freshly ground black pepper
1 1/2 tablespoons good balsamic vinegar
1 1/2 tablespoons julienned fresh basil leaves
1 (2-pound) salmon fillet, cut crosswise into 4 pieces

Steps:

Preheat the oven to 425 degrees F.
Heat 3 tablespoons of the olive oil in a medium (10-inch) saute pan. Add the onion and saute over medium-low heat for 5 minutes, stirring occasionally, until very tender but not browned. Add the garlic and saute for 1 more minute. Stir in the tomatoes, 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 olive oil, sprinkle liberally with salt and pepper, and place it skin side up in the pan. Cook the fish 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 8 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.

ONE-PAN ROASTED FISH WITH CHERRY TOMATOES

One-Pan Roasted Fish With Cherry Tomatoes image

In this quick, elegant dinner, cherry tomatoes are roasted with garlic, shallots, sherry vinegar and a drizzle of honey, turning them into a sweet and savory condiment for simple roasted fish. This versatile, year-round recipe is delicious with juicy end-of-summer tomatoes or even with a pint from the grocery store. Thick white fish such as cod or halibut work best here. Serve with rice, couscous or your favorite grains, and a green salad.

Provided by Lidey Heuck

Categories dinner, lunch, weekday, seafood, vegetables, main course

Time 30m

Yield 4 servings

Number Of Ingredients 12

Ingredients

1 pint cherry tomatoes, halved
1/2 cup thinly sliced shallots (about 1 large)
2 teaspoons minced garlic (about 2 large cloves)
2 tablespoons olive oil, plus more for brushing
1 tablespoon sherry or red wine vinegar
1 teaspoon honey
1 teaspoon kosher salt, plus more to taste
1/2 teaspoon black pepper, plus more to taste
4 (6-ounce) skin-on mild white fish fillets, such as cod or halibut
1 teaspoon freshly grated lemon zest (from about 1/2 lemon)
Chopped fresh basil, for serving
Chopped fresh mint, for serving

Steps:

Heat the oven to 400 degrees. Place the tomatoes, shallots and garlic in a 9-by-13-inch nonreactive baking dish. In a small bowl, whisk together the olive oil, vinegar, honey, salt and pepper. Pour over the tomatoes and toss to combine. Roast until the tomatoes have collapsed and the shallots are translucent, about 15 minutes.
While the tomatoes roast, pat the fish dry with paper towels, brush all over with olive oil, and season generously with salt and pepper.
Toss the tomatoes, move them to the sides of the dish and place the fish fillets, evenly spaced, in the center. Roast until the fish is cooked through and flakes easily with a fork, 10 to 12 minutes.
Sprinkle the entire dish with the lemon zest, basil and mint. Serve the fish with the tomatoes, spooning any remaining juices on top.

Tips:

Choose the right salmon fillet: Look for a fillet that is about 1 inch thick and has a vibrant orange-pink color. Avoid fillets that are thin or have a dull color, as these may be less flavorful.
Season the salmon generously: Before cooking, season the salmon fillet with salt, pepper, and your favorite herbs and spices. This will help to enhance the flavor of the fish.
Cook the salmon skin-side down: When pan-roasting salmon, start by cooking it skin-side down. This will help to create a crispy skin and prevent the fish from sticking to the pan.
Don't overcrowd the pan: When cooking multiple salmon fillets, make sure to not overcrowd the pan. This will prevent the fish from cooking evenly.
Cook the salmon until it is just cooked through: Salmon is a relatively delicate fish, so it is important to not overcook it. Cook the salmon until it is just cooked through, or until it reaches an internal temperature of 145 degrees Fahrenheit.

Conclusion:

Pan-roasted salmon with cherry tomatoes is a delicious and easy-to-make meal that is perfect for a weeknight dinner. The salmon is cooked to perfection and the cherry tomatoes add a burst of sweetness and flavor. Serve this dish with your favorite sides, such as roasted vegetables, mashed potatoes, or rice.