Seared Salmon with Horseradish Tomato Vinaigrette
Discover the perfect balance of bold flavors and simple elegance with this Seared Salmon with Horseradish Tomato Vinaigrette recipe. Featuring crispy, golden-seared salmon fillets, this dish is elevated with a vibrant vinaigrette made from burst cherry tomatoes, zesty prepared horseradish, and a touch of honey for sweetness. The addition of red wine vinegar and fresh parsley adds tangy brightness and herbal freshness, making this a show-stopping meal ideal for weeknight dinners or special occasions. Ready in just 25 minutes, this easy yet gourmet recipe showcases essential cooking techniques—like achieving perfectly crispy salmon skin—while keeping preparation effortless. Serve this nutrient-rich dish with a side salad or steamed vegetables to complete a wholesome, satisfying meal. Perfect for seafood lovers seeking a restaurant-quality recipe at home!
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Recipe Information
Ingredients
- 4 pieces Salmon fillets (skin-on)
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Olive oil
- 1 cup Cherry tomatoes
- 1 tablespoon Prepared horseradish
- 2 tablespoons Red wine vinegar
- 1 teaspoon Honey
- 2 tablespoons Fresh parsley (chopped)
- 1 clove Garlic (minced)
Instructions
Pat the salmon fillets dry with a paper towel and season both sides with salt and black pepper.
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Once hot, place the salmon fillets skin-side down in the skillet.
Cook the salmon for 5-6 minutes, pressing gently with a spatula to ensure the skin becomes crispy. Flip and cook for an additional 3-4 minutes, or until the salmon is just cooked through. Remove 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 sauté for 30 seconds until fragrant.
Add the cherry tomatoes to the skillet and cook for 3-4 minutes, stirring occasionally, until they begin to soften and burst.
Stir in the prepared horseradish, red wine vinegar, and honey. Mix well and let the mixture cook for 1-2 minutes to allow the flavors to meld.
Remove the skillet from heat and stir in the chopped fresh parsley to complete the vinaigrette.
To serve, place a salmon fillet on each plate and spoon the horseradish tomato vinaigrette over the top. Serve immediately.
Nutrition Facts
Calories |
1220 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 88.5 g | 113% | |
| Saturated Fat | 18.1 g | 90% | |
| Polyunsaturated Fat | 7.3 g | ||
| Cholesterol | 260 mg | 87% | |
| Sodium | 2729 mg | 119% | |
| Total Carbohydrate | 15.3 g | 6% | |
| Dietary Fiber | 2.6 g | 9% | |
| Total Sugars | 11.3 g | ||
| Protein | 90.1 g | 180% | |
| Vitamin D | 52.6 mcg | 263% | |
| Calcium | 84 mg | 6% | |
| Iron | 3.6 mg | 20% | |
| Potassium | 1930 mg | 41% | |
*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.
