Bright Tomato Salmon is just as sunny and gorgeous as its name suggests, both in how it looks and how it tastes. The salmon is tender, flaky, and the perfect blend of savory and sweet, enhanced by the creamy, aromatic, and vibrant tomato sauce. This is the sort of dish you would find at a high-class seafood restaurant, but you can whip up Bright Tomato Salmon in just 30 minutes. It certainly puts a new spin on weeknight dinners, one that will take your taste buds for a spin!
Ingredients
- 4 salmon fillets
- fine sea salt, to taste
- freshly-cracked black pepper, to taste
- 1/3 cup olive oil, divided
- 2 pounds cherry or grape tomatoes
- 4 cloves garlic, pressed or finely minced
- 1/2 teaspoon crushed red pepper flakes
- 1/3 cup heavy cream, plus more, to taste
- 1/3 cup fresh basil leaves, roughly torn and packed, plus more, for garnish
- 1/4 cup parmesan cheese, freshly grated, plus more, for garnish
Directions
Step 1 –Season the salmon fillets generously with the salt and the pepper.
Step 2 –Heat 1 tablespoon of the olive oil in a large nonstick skillet over medium-high heat.
Step 3 –Place the salmon fillets flesh-side down in the skillet and sear until golden, about 2-3 minutes. Try not to disturb the salmon as it sears to ensure the most even sear.
Step 4 –Flip the salmon fillets and cook until nearly cooked through, about 2 minutes.
Step 5 –Transfer the salmon fillets to a plate.
Step 6 –Add the remaining olive oil to the pan.
Step 7 –Reduce the heat to medium.
Step 8 –Add the tomatoes, the garlic, and the crushed red pepper flakes, tossing them gently until everything is coated.
Step 9 –Cook, stirring occasionally, until the tomatoes have all burst and the released juices have thickened into a sauce-like consistency.
Step 10 –Gently stir in the heavy cream, 1/3 cup of the basil, 1/4 cup of the parmesan, the salt, and the pepper until combined.
Step 11 –Nestle the salmon fillets into the sauce and allow them to braise until the salmon fillets are cooked to a minimum of 145 degrees F internally, about 1-2 minutes.
Step 12 –Serve garnished with the extra basil and the extra parmesan.
