Pan-Seared Salmon with Cherry Tomatoes and Mozzarella
User Reviews
5.0
6 reviews
Excellent
-
Prep Time
5 mins
-
Cook Time
5 mins
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Total Time
17 mins
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Servings
4
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Calories
472 kcal
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Course
Main Course
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Cuisine
American
Pan-Seared Salmon with Cherry Tomatoes and Mozzarella
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Pan-seared salmon always feels so fancy, but it is really easy to make, and fast! Cherry tomatoes star in this dish, along with marinated mozzarella and oregano.
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Ingredients
- 4 (4-oz) filets salmon filets fresh or frozen
- salt and pepper
- 2 teaspoons flour
- 1 & 1/2 tablespoons olive oil*
- 1 medium shallot sliced
- 2 cloves garlic smashed and sliced thin
- 2 (12-oz) cups cherry tomatoes **red or yellow
- 1/2 cup pitted kalamata olives
- 12 ounces marinated mozzarella balls
- 1 tablespoon fresh oregano to garnish, optional
Instructions
- Thaw the salmon if it is frozen. Use paper towels to dry the salmon on both sides.
- Season the skin side with salt and pepper (if there's no skin then it doesn't matter.) Sprinkle the filets with about 1 teaspoon of flour.
- Heat a wide skillet over medium high heat. When it is very hot, add 1 and 1/2 tablespoons oil to the pan.
- Sear the salmon, skin side down, for about 3-4 minutes, until the bottom is very brown. Before flipping, sprinkle the untreated side of the salmon with salt, pepper, and the other teaspoon of flour.
- Flip the salmon, adding more oil if necessary. Cook for 1 more minute, maybe 2, just until the salmon is barely starting to flake. Remove to a plate and cover. (I stick mine in the microwave; not on, just to reserve the heat.)
- Add a little more oil to the pan, if it is dry. Lower the heat to medium and add the shallots. Saute for 1-2 minutes, then add the sliced garlic. Cook for another 1-2 minutes until garlic is fragrant.
- Wash your tomatoes and use a serrated knife to halve any large ones. Add the tomatoes to the pan. Cook another 3-5 minutes, until the tomatoes begin to soften and a few have popped.
- Use a knife to half the olives, if you want. Stir them into the pan and turn off the heat.
- Return the salmon to the pan.
- When it has cooled down a bit, add the mozzarella balls. You don't want them to melt or even loose their shape, so wait it out.
- Sprinkle with fresh oregano, or 1-2 teaspoons dried is great too
- Serve hot! I plated this on a bed of arugula and spinach. Roasted potatoes would be a great side dish.
Notes
- * You can use the oil from the marinated mozzarella. It will spit a little bit when you first put it in the hot pan, but it will calm down after a few seconds.
- ** 1 dry pint of cherry tomatoes (often sold in stores) is about 1 and 1/2 cups, so grab 2. You can use all of both packages if you want, a few extra tomatoes won't hurt anything.
- ***I know these aren't available everywhere. Buy fresh mozzarella, chop it into 1 inch cubes, and use that instead. Use about 1 cup.
- Adapted from Better Homes and Gardens.
Nutrition Information
Show Details
Serving
1g
Calories
472kcal
(24%)
Carbohydrates
7g
(2%)
Protein
39g
(78%)
Fat
33g
(51%)
Saturated Fat
8g
(40%)
Polyunsaturated Fat
4g
Monounsaturated Fat
8g
Cholesterol
93mg
(31%)
Potassium
769mg
(22%)
Fiber
2g
(8%)
Sugar
3g
(6%)
Vitamin A
498IU
(10%)
Vitamin C
18mg
(20%)
Calcium
359mg
(36%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 472 kcal
% Daily Value*
| Serving | 1g | |
| Calories | 472kcal | 24% |
| Carbohydrates | 7g | 2% |
| Protein | 39g | 78% |
| Fat | 33g | 51% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 8g | 40% |
| Cholesterol | 93mg | 31% |
| Potassium | 769mg | 16% |
| Fiber | 2g | 8% |
| Sugar | 3g | 6% |
| Vitamin A | 498IU | 10% |
| Vitamin C | 18mg | 20% |
| Calcium | 359mg | 36% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
6 reviews
Excellent
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