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Pan-Roasted Salmon with Cherry Tomatoes

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Total Time
Prep/Total Time: 30 min.

By Taste Of Home Editorial Team

Recipe by Swati Sharan

Tested by Taste Recipes Test Kitchen

Taste Recipes's Editorial Process

Updated on Jun. 27, 2023

It sounds basic, but the tomato sauce is so awesome. If you have it, use white wine instead of chicken broth. I like to serve my salmon with asparagus—roast it alongside the fish. —Swati Sharan, Horseheads, New York

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Pan-Roasted Salmon with Cherry Tomatoes

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Prep Time 15 min
Cook Time 15 min
Yield 4 servings

Ingredients

  • 2 cups cherry tomatoes, halved
  • 1 tablespoon olive oil
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon pepper
  • SALMON:
  • 4 salmon fillets (6 ounces each)
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon pepper
  • 1 tablespoon olive oil
  • 2 garlic cloves, minced
  • 3/4 cup reduced-sodium chicken broth
Text Ingredients

Directions

  1. Preheat oven to 425°. Place tomatoes in a foil-lined 15x10x1-in. baking pan. Drizzle with oil; sprinkle with salt and pepper. Toss to coat. Roast until tomatoes are softened, 10-15 minutes, stirring occasionally.
  2. Meanwhile, sprinkle fillets with salt and pepper. In a large cast-iron or other ovenproof skillet, heat oil over medium-high heat. Add fillets; cook 3 minutes on each side. Remove from pan.
  3. Add garlic to pan; cook and stir 1 minute. Add broth, stirring to loosen browned bits from pan. Bring to a boil; cook until liquid is reduced by half, 1-2 minutes. Stir in roasted tomatoes; return salmon to pan. Bake until fish just begins to flake easily with a fork, 5-7 minutes.

Nutrition Facts

1 fillet with 2 tablespoons tomato mixture: 343 calories, 23g fat (4g saturated fat), 85mg cholesterol, 556mg sodium, 4g carbohydrate (2g sugars, 1g fiber), 30g protein. Diabetic Exchanges: 5 lean meat, 1-1/2 fat, 1 vegetable.

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