How to make Pan Seared Salmon Fillet with Tomatoes
In a mixing bowl, season your tomatoes with salt, cumin and lemon juice. Mix them all together then set aside.
Next, season your salmon fillets with salt, pepper and paprika. Then heat up your skillet over medium heat.
Add some olive oil in your hot skillet and start cooking your salmon fillets skin side up for the first 5 minutes, then flip them over and continue cooking for another 5 minutes. When you are done, set them aside on a plate.
Using the same pan, add your tomatoes, thyme, and wine. Stir frequently for about 5 minutes or until your tomatoes begin to burst, then add in your lemon juice.
Turn off the heat then place your salmon fillets back in to the pan. Serve and enjoy!
- 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.
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