Pan Seared Salmon Fillet with Tomatoes Recipe


kristin :: thekitchensink | flickr

How To Make Pan Seared Salmon Fillet with Tomatoes

Cook a flavorful dish with this pan-seared salmon recipe. This meal offers perfectly seared salmon served with tomatoes and bright sauce.

Prep: 10 mins
Cook: 15 mins
Total: 25 mins


  • 24 oz salmon fillet, (4 pieces, 6-ounce each)
  • 2 cups grape tomatoes
  • 2 cups cherry tomatoes
  • 4 tbsp olive oil
  • 4 tbsp dry white wine
  • 2 tbsp lemon juice, set aside 1 tbsp for the tomatoes
  • tsp salt, set aside ½ tsp for the tomatoes
  • ¼ tsp fresh ground pepper
  • 2 fresh thyme sprigs, finely chopped
  • 1 tsp sweet paprika
  • tsp cumin powder


  1. In a mixing bowl, season the tomatoes with ½ teaspoon of salt, cumin, and 1 tablespoon of lemon juice. Mix them all together then set aside.
  2. Next, season the salmon fillets with remaining salt, pepper, and paprika. Then heat up the skillet over medium heat.
  3. Add some olive oil in the hot skillet and start cooking the salmon fillets skin side up for the first 5 minutes, then flip them over and continue cooking for another 5 minutes. When done, set them aside on a plate.
  4. Using the same pan, add the tomatoes, thyme, and wine. Stir frequently for about 5 minutes or until the tomatoes begin to burst, then add in the remaining lemon juice.
  5. Turn off the heat then place salmon fillets back in to the pan. Serve and enjoy!

Recipe Notes

  • Grape tomatoes are of Southeast Asian origin. Similar to a shape of a grape, they are red and sweeter than regular tomatoes. 
  • Cherry tomatoes are a little bigger than grape tomatoes. However, cherry tomatoes are more watery and have thinner skin. 
  • Tomatoes are one of the best plant-based sources of umami flavor. Combining two kinds of tomatoes for this recipe makes it twice as good for you to enjoy.


  • Sugar: 4g
  • :
  • Calcium: 43mg
  • Calories: 409kcal
  • Carbohydrates: 7g
  • Cholesterol: 94mg
  • Fat: 25g
  • Fiber: 2g
  • Iron: 2mg
  • Monounsaturated Fat: 14g
  • Polyunsaturated Fat: 6g
  • Potassium: 1208mg
  • Protein: 35g
  • Saturated Fat: 4g
  • Sodium: 1542mg
  • Vitamin A: 1325IU
  • Vitamin C: 31mg
Nutrition Disclaimer
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