Salmon with Tomato Vinaigrette
Brighten up your dinner table with this vibrant and flavorful Salmon with Tomato Vinaigrette! Perfectly seared skin-on salmon fillets deliver a crispy texture and tender, flaky interior, while a tangy tomato vinaigrette made with juicy cherry tomatoes, garlic, red wine vinegar, and a hint of honey adds a burst of freshness to every bite. Garnished with fragrant fresh basil and a zing of lemon, this easy weeknight meal comes together in just 25 minutes and is as elegant as it is delicious. Whether you’re entertaining guests or treating yourself to a healthy, protein-packed dinner, this recipe is a go-to for anyone craving a light yet satisfying dish that’s full of Mediterranean-inspired flavors.
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Recipe Information
Ingredients
- 4 pieces Salmon fillets, skin-on
- 1 teaspoon Salt
- 1 teaspoon Black pepper, freshly ground
- 3 tablespoons Olive oil
- 2 cups Cherry tomatoes, halved
- 2 cloves Garlic, minced
- 2 tablespoons Red wine vinegar
- 2 tablespoons Fresh basil leaves, chopped
- 1 teaspoon Honey
- 1 unit Lemon, zest and juice
Instructions
Pat the salmon fillets dry with a paper towel. Season both sides with salt and freshly ground black pepper.
Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Once the oil is hot and shimmering, place the salmon fillets skin-side down into the skillet. Cook for 4-5 minutes until the skin is crispy and the fillet releases easily from the pan.
Flip the fillets and cook the other side for 2-3 minutes until the salmon is cooked through (it should be opaque and flake easily with a fork). Remove the salmon from the skillet and set aside.
In the same skillet, reduce the heat to medium and add the remaining 1 tablespoon of olive oil. Add the minced garlic and cook for 30 seconds until fragrant, being careful not to burn it.
Add the cherry tomatoes to the skillet and cook for 3-4 minutes until they start to soften and release their juices.
Stir in the red wine vinegar, honey, lemon zest, and lemon juice. Cook for another 1-2 minutes, letting the vinaigrette come together.
Remove the skillet from the heat and stir in the fresh basil leaves.
To serve, place a salmon fillet on each plate and spoon the tomato vinaigrette over the top. Garnish with additional basil if desired.
Nutrition Facts
Calories |
1729 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 100.3 g | 129% | |
| Saturated Fat | 20.2 g | 101% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 415 mg | 138% | |
| Sodium | 2759 mg | 120% | |
| Total Carbohydrate | 26.4 g | 10% | |
| Dietary Fiber | 6.1 g | 22% | |
| Total Sugars | 15.1 g | ||
| Protein | 176.3 g | 353% | |
| Vitamin D | 62.9 mcg | 315% | |
| Calcium | 163 mg | 13% | |
| Iron | 6.3 mg | 35% | |
| Potassium | 3038 mg | 65% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
