Pan-roasted salmon with tomato vinaigrette is a simple yet elegant recipe bursting with fresh flavors. The dish includes a delightfully tangy vinaigrette made from juicy grape tomatoes, tangy capers, and sharp red wine vinegar. The salmon fillets are pan-roasted to perfection, resulting in a crispy skin and tender, juicy flesh. The dish is finished with a sprinkle of fresh parsley and basil, adding an extra layer of flavor and sophistication.
Photos of Pan-Roasted Salmon with Tomato Vinaigrette Recipe
Most of the ingredients in this recipe are readily available in many homes or local supermarkets. However, capers may not be a common ingredient in every pantry. They are small, pickled flower buds that pack a punch of tangy and salty flavors, used often in Mediterranean recipes. You can usually find capers in the pickled goods section of your local supermarket. Also, if you don't usually cook with fresh herbs, you'll need to pick up some fresh parsley and basil.
Ingredients for Pan-roasted Salmon with Tomato Vinaigrette
Grape tomatoes: These small tomatoes are known for their sweet taste and firm texture, perfect for the vinaigrette.
Shallot: Shallots have a delicate and slightly sweet flavor, adding a mild oniony taste to the vinaigrette.
Capers: These bring a tangy and salty flavor to the vinaigrette.
Red wine vinegar: This adds acidity to balance the other flavors in the vinaigrette.
Extra virgin olive oil: This oil is used to sauté the salmon and also added to the vinaigrette for a rich, fruity flavor.
Salmon fillets: This is the star of the recipe. The salmon is pan-roasted to a crispy exterior while remaining tender and juicy inside.
Ground cumin: This adds a warm, earthy flavor to the dish.
Canola oil: This oil has a neutral flavor and high smoke point, making it perfect for pan-roasting the salmon.
Parsley and Basil: These fresh herbs add a final touch of freshness and flavor to the dish.
One reader, Jessalin Diaz says:
The pan-roasted salmon with tomato vinaigrette recipe is a game-changer! The flavors are perfectly balanced, and the salmon turns out moist and flavorful. The tomato vinaigrette adds a refreshing zing to the dish. It's a must-try for anyone who loves a healthy and delicious meal.
Techniques Required for Pan-Roasted Salmon with Tomato Vinaigrette
How to preheat the oven to 425 degrees F: Preheat the oven to the specified temperature by turning the dial or pressing the appropriate buttons on the oven control panel.
How to toss the tomatoes with the shallot, capers, vinegar, and salt: In a bowl, combine the tomatoes, shallot, capers, red wine vinegar, and salt. Toss the ingredients together until they are well mixed.
How to heat the olive oil in a medium ovenproof skillet: Place the skillet on the stovetop over medium heat. Add the olive oil and allow it to heat up until it shimmers slightly.
How to season the salmon with salt and pepper: Sprinkle the salmon fillets with salt and freshly ground pepper to taste, ensuring that both sides are evenly seasoned.
How to cook the salmon over moderately high heat until well-browned on the bottom: Place the seasoned salmon fillets in the skillet, skin side up, and cook them over moderately high heat until the bottom is well-browned, approximately 3 minutes.
How to carefully flip the salmon fillets: Using a spatula, carefully flip the salmon fillets to cook the other side.
How to roast the salmon in the oven until it is cooked through: Transfer the skillet to the preheated oven and roast the salmon until it is cooked through, approximately 7 minutes.
How to transfer the fish to plates and pour off any fat in the skillet: Carefully transfer the cooked salmon fillets to individual serving plates. Pour off any excess fat from the skillet.
How to place the skillet over moderate heat and add the tomato mixture along with the cumin, canola oil, and the remaining olive oil: Return the skillet to the stovetop over moderate heat. Add the tomato mixture, ground cumin, canola oil, and the remaining olive oil to the skillet.
How to cook the tomato mixture, scraping up any bits stuck to the skillet, until the tomatoes just soften: Cook the tomato mixture in the skillet, scraping up any browned bits, until the tomatoes just begin to soften, approximately 2 minutes.
How to pour the sauce over the salmon, sprinkle with parsley and basil, and serve right away: Pour the tomato vinaigrette sauce over the cooked salmon fillets, sprinkle with freshly chopped parsley and basil, and serve immediately.
How To Make Pan-Roasted Salmon with Tomato Vinaigrette
Make dinner nights extra special with a serving of this soft and flaky roasted salmon, served with a side of fresh and tangy tomato-caper vinaigrette.
Serves:
Ingredients
- 10ozgrape tomatoes,(1 pint)
- 1shallot
- 1tbspcapers,drained
- 2tbspred wine vinegar
- salt
- 3tbspextra virgin olive oil
- 4center cut salmon fillets,with skin
- freshly ground pepper
- ½tspground cumin
- 2tbspcanola oil
- 1tbspparsley,minced
- 1tbspbasil,chopped
Instructions
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Preheat the oven to 425 degrees F.
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In a bowl, toss the tomatoes with the shallot, capers, vinegar and ½ teaspoon of salt
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In a medium ovenproof skillet, heat 1 tablespoon of the olive oil. Season the salmon with salt and pepper and add it to the skillet, skin side up.
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Cook over moderately high heat for about 3 minutes until well-browned on the bottom. Carefully flip the fillets.
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Transfer the skillet to the oven and roast for about 7 minutes until the salmon is cooked through. Transfer the fish to plates and pour off any fat in the skillet.
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Place the skillet over moderate heat and add the tomato mixture along with the cumin, canola oil and the remaining 2 tablespoons of olive oil. Cook, scraping up any bits stuck to the skillet, for about 2 minutes, until the tomatoes just soften.
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Pour the sauce over the salmon, sprinkle with the parsley and basil and serve right away, Enjoy!
Nutrition
- Calories: 1005.69kcal
- Fat: 70.56g
- Saturated Fat: 14.05g
- Trans Fat: 0.03g
- Monounsaturated Fat: 26.82g
- Polyunsaturated Fat: 18.52g
- Carbohydrates: 6.54g
- Fiber: 1.85g
- Sugar: 3.06g
- Protein: 82.16g
- Cholesterol: 217.80mg
- Sodium: 1190.14mg
- Calcium: 61.87mg
- Potassium: 1691.12mg
- Iron: 2.25mg
- Vitamin A: 36.25µg
- Vitamin C: 27.87mg
Crucial Technique Tip for Pan-Roasting Salmon Perfectly
When pan-roasting salmon, it's important to start with the skin side up. This allows the fat under the skin to render out, resulting in a crispy, flavorful crust. Additionally, flipping the salmon only once prevents it from falling apart. Remember to use a spatula for flipping to avoid damaging the fillet.
Time-Saving Tips for Making This Salmon Recipe
Prep ahead: Chop vegetables, measure out ingredients, and prepare the vinaigrette in advance to streamline the cooking process.
One-pan wonders: Opt for recipes that allow you to cook the entire meal in one pan to minimize cleanup and save time.
Multitask: While the salmon is roasting, use that time to prepare any side dishes or set the table to make the most of your time in the kitchen.
Organized workspace: Keep your cooking area tidy and organized to avoid wasting time searching for utensils or ingredients.
Substitute Ingredients For Pan-Roasted Salmon with Tomato Vinaigrette Recipe
grape tomatoes - Substitute with cherry tomatoes: Cherry tomatoes are a suitable substitute for grape tomatoes in this recipe as they have a similar sweet and tangy flavor, and they also hold up well when pan-roasted.
shallot - Substitute with red onion: Red onion can be used as a substitute for shallots in this recipe, providing a slightly stronger flavor and a similar texture when sautéed.
capers - Substitute with sliced green olives: Sliced green olives can replace capers, offering a briny and salty flavor that complements the dish well.
red wine vinegar - Substitute with balsamic vinegar: Balsamic vinegar can be used as a substitute for red wine vinegar, adding a rich and slightly sweet flavor to the vinaigrette.
extra virgin olive oil - Substitute with avocado oil: Avocado oil can be used in place of extra virgin olive oil, providing a mild flavor and high smoke point for pan-roasting the salmon.
canola oil - Substitute with grapeseed oil: Grapeseed oil is a suitable substitute for canola oil, offering a neutral flavor and high smoke point for pan-roasting the salmon.
salmon fillets - Substitute with arctic char fillets: Arctic char fillets can be used as a substitute for salmon, offering a similar texture and flavor when pan-roasted.
ground cumin - Substitute with ground coriander: Ground coriander can replace ground cumin, providing a citrusy and slightly sweet flavor that complements the dish.
parsley - Substitute with cilantro: Cilantro can be used as a substitute for parsley, adding a fresh and herbaceous flavor to the dish.
basil - Substitute with mint: Mint can replace basil, offering a refreshing and slightly sweet flavor to the vinaigrette.
Presentation Tips for Pan-Roasted Salmon with Tomato Vinaigrette
Elevate the salmon fillets: Carefully arrange the pan-roasted salmon fillets on the plate, ensuring they are positioned neatly and elegantly.
Garnish with fresh herbs: Sprinkle the dish with freshly chopped parsley and basil to add a pop of color and a burst of fresh flavor.
Create a vibrant tomato vinaigrette: Drizzle the vibrant tomato vinaigrette over the salmon, allowing the colors to contrast beautifully and the flavors to meld together harmoniously.
Emphasize the skin: Ensure the crispy skin of the salmon is showcased, adding a textural element to the dish and highlighting the skillful pan-roasting technique.
Plate with precision: Pay attention to the placement of each element on the plate, ensuring a visually appealing and balanced presentation that reflects the care and artistry put into the dish.
Incorporate negative space: Utilize the empty space on the plate to create a sense of balance and sophistication, allowing the dish to stand out and be the focal point of the presentation.
Essential Kitchen Tools for Making This Salmon Recipe
- oven: A kitchen appliance used for baking or roasting food by surrounding it with dry heat.
- bowl: A round, deep dish or basin used for food preparation and serving.
- skillet: A flat-bottomed pan used for frying, searing, and browning foods.
- spatula: A kitchen tool with a broad, flat, blunt blade, used for mixing, spreading, and flipping foods.
- tongs: A utensil with two arms that are joined, often used for gripping and lifting food items.
- knife: A cutting tool with a sharp blade, used for slicing and preparing ingredients.
- whisk: A kitchen tool used for blending, whipping, and beating ingredients.
- measuring cup: A container used for measuring liquid or dry ingredients.
- ovenproof skillet: A skillet that can be safely used in the oven, typically made of materials such as cast iron or stainless steel.
How To Reheat Leftover Pan-Roasted Salmon
Preheat your oven to 350°F (175°C). Place the leftover salmon on a baking sheet lined with parchment paper or aluminum foil. Drizzle a small amount of olive oil over the fish to prevent it from drying out. Bake for 8-10 minutes, or until the salmon is heated through and reaches an internal temperature of 145°F (63°C).
For a quicker option, you can use the microwave. Place the salmon in a microwave-safe dish and cover it with a damp paper towel. This will help maintain moisture and prevent the fish from drying out. Microwave on high for 1-2 minutes, or until the salmon is heated through. Be careful not to overheat, as this can cause the fish to become tough and rubbery.
If you have a steamer or a pot with a steamer insert, you can also reheat the salmon using this method. Fill the bottom of the steamer with water and bring it to a boil. Place the salmon in the steamer basket, cover, and steam for 3-4 minutes, or until the fish is heated through.
To reheat the tomato vinaigrette, place it in a small saucepan over low heat. Stir occasionally until the vinaigrette is warmed through. Be careful not to let it boil, as this can cause the olive oil to separate and the flavors to become muted.
Once the salmon and tomato vinaigrette are heated, plate the fish and spoon the warm vinaigrette over the top. Garnish with fresh parsley and basil, if desired, to brighten up the flavors and add a pop of color to the dish.
Interesting Fact About Pan-Roasted Salmon with Tomato Vinaigrette
Salmon is an excellent source of high-quality protein, vitamins, and minerals, including potassium, selenium, and vitamin B12. It's also rich in omega-3 fatty acids, which are beneficial for heart health.
Is This Salmon Recipe Budget-Friendly for Home Cooking?
This pan-roasted salmon with tomato vinaigrette recipe is moderately cost-effective for a household. The use of salmon and grape tomatoes may be slightly pricier, but the dish is balanced with affordable ingredients like shallots and capers. The approximate cost for a household of 4 people is around $30-$35. The dish offers a delightful combination of flavors and textures, earning a solid 8/10 rating.
Is This Salmon Recipe Healthy or Unhealthy?
The pan-roasted salmon with tomato vinaigrette recipe is a healthy dish that offers several nutritional benefits. Salmon is an excellent source of omega-3 fatty acids, which are essential for heart and brain health. The recipe also includes grape tomatoes, shallots, and herbs, providing vitamins, minerals, and antioxidants. The use of extra virgin olive oil and canola oil adds healthy unsaturated fats to the dish.
However, there are a few aspects of the recipe that could be improved to make it even healthier:
- Reduce the amount of salt used in the recipe or consider using a low-sodium alternative to minimize the dish's sodium content
- Increase the proportion of vegetables in the recipe by adding more tomatoes or incorporating other nutrient-dense vegetables like spinach or bell peppers
- Opt for wild-caught salmon, which tends to have a better omega-3 to omega-6 ratio compared to farmed salmon
To further enhance the nutritional value of this recipe, consider the following suggestions:
- Serve the salmon with a side of quinoa or brown rice for added fiber and complex carbohydrates
- Incorporate a variety of colorful vegetables as a side dish, such as roasted broccoli, carrots, or sweet potatoes, to increase the meal's overall nutrient density
- Garnish the dish with additional fresh herbs like dill or cilantro for extra flavor and antioxidants
- Use a yogurt-based sauce instead of the tomato vinaigrette to add a source of protein and probiotics to the meal
Editor's Opinion on This Pan-Roasted Salmon Recipe
This pan-roasted salmon with tomato vinaigrette recipe is a delightful combination of flavors and textures. The tangy tomato vinaigrette perfectly complements the rich, flaky salmon, creating a harmonious and satisfying dish. The use of capers and red wine vinegar adds a depth of flavor, while the herbs provide a fresh and aromatic finish. The cooking method ensures a crispy skin and moist, tender flesh. Overall, this recipe is a wonderful showcase of simple yet elegant cooking techniques that elevate the natural flavors of the ingredients.
Enhance Your Pan-Roasted Salmon with Tomato Vinaigrette Recipe with These Unique Side Dishes:
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Why trust this Pan-Roasted Salmon with Tomato Vinaigrette Recipe:
This recipe guarantees a delightful dining experience, as it features pan-roasted salmon cooked to perfection, complemented by a vibrant tomato vinaigrette that bursts with flavor. The use of grape tomatoes, shallots, and capers ensures a harmonious blend of tangy and savory notes, while the addition of red wine vinegar elevates the dish with its subtle acidity. The incorporation of extra virgin olive oil and canola oil infuses richness and depth, while the aromatic touch of parsley and basil adds a refreshing finish. Trust in this recipe for a sensational culinary experience.
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