Summer Salmon Skillet
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2/5 |
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20 minutes |
4 |
This Summer Salmon Skillet brings the taste of sunshine to your table — perfectly seared salmon paired with colorful summer vegetables and a splash of citrus. Light, healthy, and bursting with flavor, it’s the ultimate one-pan dish for warm-weather dining.
INGREDIENTS
- 4 (5- to 6-oz.) center-cut skinless salmon fillets
- 1/2 tsp. ground cumin
- 1/2 tsp. sweet paprika
- 2 1/4 tsp. kosher salt, divided
- 1 Tbsp. harissa paste
- 1 shallot, finely chopped
- 3 garlic cloves, thinly sliced
- 8 oz. yellow and red grape or cherry tomatoes
- 3 Tbsp. extra-virgin olive oil, divided
- 2 Tbsp. crumbled feta or goat cheese
- 1 Tbsp. finely chopped fresh dill
PREPARATION
Step 1 Arrange a rack in center of oven; place a large stainless steel or cast-iron skillet on rack. Preheat oven to 450°.
Step 2 Pat salmon dry; season all over with cumin, paprika, and 1 1/2 tsp. salt. Rub one side of each fillet with harissa paste.
Step 3 In a medium bowl, toss shallot, garlic, tomatoes, and 1 Tbsp. oil; season with remaining 3/4 tsp. salt and toss again to combine.
Step 4 Using an oven mitt or dry kitchen towel, remove skillet from oven and drizzle in remaining 2 Tbsp. oil. Arrange salmon in skillet harissa side up, then scatter tomato mixture around fish.
Step 5 Bake until salmon flesh easily flakes with a fork and tomatoes are softened, 9 to 11 minutes.
Step 6 Top salmon and tomatoes with feta and dill.
