Heart-healthy salmon is paired with jammy tomatoes which get an herby boost from pesto sauce. With very few ingredients and in less than a half hour, you have the makings of a company-worthy dinner.
To really enhance this Mediterranean meal, we also paired the salmon with Zucchini and Feta Fritters with a side of Yogurt Cucumber-Dill Sauce (which could be made a day ahead to save time on dinner night.)
Cutting the fish into the recommended 4 slices will end up with 6-ounce filets. We decided to divide the salmon into 3 filets weighing in at 8-ounces each. If they have thin “tails” at one end. flip them up and secure with a toothpick while you cook skin side down. Remove the toothpicks before flipping them over. This will help alleviate overdone ends.
Salmon with Sautéed Tomatoes
- 2 pints grape tomatoes
- 2 Tbsp. basil pesto
- 1 1/2 lbs. salmon fillet, cut into 4 servings
- 3 Tbsp. olive oil
- Kosher salt
- Freshly ground black pepper
- Heat two tablespoons of the olive oil in a 12″ non-stick skillet over medium-high heat. Add grape tomatoes, season with 1/4 teaspoon Kosher salt and sauté until soft, about 4 minutes. Stir in pesto and sauté two minutes more. Transfer tomato mixture to a plate and keep warm in a 200°F oven.
- Wipe out skillet (although I didn’t find this necessary). Season salmon pieces with 1/2 teaspoon each Kosher salt and pepper. Heat 1 tablespoon olive oil over medium-high heat. Place salmon pieces in skillet, skin side down. Sauté about 4-6 minutes. If you’re pieces are thick you may have to cook them a few minutes longer.
- Turn salmon and sauté and additional 4 minutes until salmon is cooked but tender. Serve over tomatoes and with lemon wedges.