Pan-Seared Salmon with Roasted Cherry Tomatoes Recipe

Why You’ll Love Pan-Seared Salmon with Roasted Cherry Tomatoes Recipe

I enjoy this recipe because it highlights simple ingredients in the best way. I like how the roasted cherry tomatoes become juicy and slightly caramelized, and the salmon cooks quickly with minimal effort. It’s a meal I reach for when I want something healthy, flavorful, and elegant enough for both weeknights and guests.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

For the Salmon:
4 salmon fillets (skin-on or skinless)
Salt and pepper to taste
1 tablespoon olive oil
1 tablespoon butter (optional, for extra flavor)

For the Roasted Cherry Tomatoes:
2 cups cherry tomatoes, halved
2 tablespoons olive oil
1 teaspoon balsamic vinegar (optional)
2 cloves garlic, minced
Salt and pepper to taste
Fresh basil or parsley for garnish (optional)

Directions

I start by preheating the oven to 400°F (200°C). In a bowl, I toss the halved cherry tomatoes with olive oil, balsamic vinegar if using, minced garlic, salt, and pepper. I spread them out on a baking sheet and roast them for 15 to 20 minutes until they’re soft, juicy, and slightly caramelized.

While the tomatoes roast, I season the salmon fillets with salt and pepper. I heat the olive oil in a skillet over medium-high heat and add the butter if I want extra richness. I place the salmon in the hot skillet, skin-side down if applicable, and cook for about 4 to 5 minutes until the skin is crispy and the salmon is halfway cooked.

I flip the salmon and cook for another 3 to 4 minutes until it flakes easily with a fork. To serve, I plate the salmon and spoon the roasted cherry tomatoes over the top, finishing with fresh basil or parsley if I’m using it.

Servings and Timing

I usually serve this recipe as 4 portions. Prep time takes about 10 minutes, cook time is around 20 minutes, and the total time comes to roughly 30 minutes.

Variations

I sometimes add a squeeze of fresh lemon juice over the salmon for brightness. When I want more depth, I sprinkle red pepper flakes over the tomatoes before roasting. I also enjoy adding a handful of olives or capers to the tomatoes for a Mediterranean twist.

Storage/Reheating

I store leftovers in an airtight container in the refrigerator for up to 2 days. When reheating, I warm the salmon gently in a skillet or oven so it stays moist and doesn’t overcook.

FAQs

Can I use frozen salmon?

I use frozen salmon as long as it’s fully thawed and patted dry before cooking.

Do I need to keep the skin on?

I like the skin on for crispiness, but skinless fillets work just as well.

Can I roast the tomatoes ahead of time?

I can roast them ahead and reheat gently before serving.

How do I know the salmon is done?

I check that it flakes easily and looks opaque throughout.

Can I use grape tomatoes instead?

I use grape tomatoes often, and they roast beautifully.

Is the balsamic vinegar necessary?

I skip it sometimes, but I like the subtle sweetness it adds.

What sides go well with this dish?

I enjoy serving it with rice, quinoa, roasted potatoes, or a simple salad.

Can I cook the salmon in the oven instead?

I can roast the salmon, but I prefer pan-searing for the crispy texture.

Can I add herbs while cooking?

I sometimes add thyme or oregano to the tomatoes before roasting.

Is this recipe low carb?

I consider it low carb since it focuses on protein and vegetables.

Conclusion

I keep this pan-seared salmon with roasted cherry tomatoes recipe on hand because it’s simple, fresh, and consistently delicious. It’s the kind of meal I enjoy making when I want clean flavors, beautiful presentation, and a satisfying dinner without extra fuss.