Description
A fast, Mediterranean-inspired salmon dish featuring pan-seared filets topped with warm cherry tomatoes, kalamata olives, and marinated mozzarella.
Ingredients
4 (4-oz) salmon filets, fresh or frozen
Salt and pepper, to taste
2 teaspoons flour, divided
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 oz marinated mozzarella balls
1 tablespoon fresh oregano, optional, for garnish
Instructions
- Thaw salmon if needed and pat dry with paper towels.
- Season skin side (or both sides if skinless) with salt and pepper. Sprinkle 1 teaspoon of flour over the top.
- Heat a wide skillet over medium-high. When hot, add olive oil.
- Sear salmon skin side down for 3–4 minutes until well browned. Season the top with more salt, pepper, and remaining teaspoon of flour.
- Flip salmon and cook 1–2 minutes more, until it just begins to flake. Remove to a plate and keep warm.
- If pan is dry, add a bit more oil. Reduce heat to medium and sauté shallots for 1–2 minutes. Add garlic and cook 1–2 minutes more.
- Halve large tomatoes and add to the pan. Cook 3–5 minutes until softened and some burst.
- Halve olives if desired and stir them into the tomato mixture. Turn off heat.
- Return salmon to the pan.
- When the pan cools slightly, add mozzarella balls so they warm without melting.
- Garnish with fresh oregano and serve hot.
Notes
Swap marinated mozzarella for fresh mozzarella cubes if needed.
Heirloom cherry tomatoes add extra sweetness and color.
Serve over pasta, greens, potatoes, or rice.
Leftovers keep up to 2 days; reheat gently to avoid drying out the salmon.
Nutrition
- Serving Size: 1 salmon filet with toppings
- Calories: 420
- Sugar: 4g
- Sodium: 720mg
- Fat: 28g
- Saturated Fat: 8g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 34g
- Cholesterol: 95mg
