Pan-Roasted Salmon With Tomato Vinaigrette Recipe

Cooking Directions

• STEP 1.Preheat the oven to 400°F (200°C).
• STEP 2.Season the salmon fillets with salt and pepper.
• STEP 3.Heat a large oven-safe skillet over medium-high heat and add olive oil.
• STEP 4.Place the salmon fillets skin-side down in the skillet and cook for 3-4 minutes until the skin is crispy.
• STEP 5.Flip the salmon fillets and transfer the skillet to the preheated oven.
• STEP 6.Roast the salmon for 8-10 minutes until it is cooked through and flakes easily with a fork.
• STEP 7.While the salmon is roasting, prepare the tomato vinaigrette.
• STEP 8.In a small bowl, combine diced tomatoes, red wine vinegar, olive oil, minced garlic, chopped basil, salt, and pepper.
• STEP 9.Mix well to combine all the ingredients.
• STEP 10.Once the salmon is cooked, remove it from the oven and let it rest for a few minutes.
• STEP 11.Serve the salmon fillets with a generous drizzle of the tomato vinaigrette on top.
• STEP 12.Garnish with additional chopped basil, if desired.
• STEP 13.Enjoy the pan-roasted salmon with tomato vinaigrette immediately.

Cooking Tips

• Make sure to pat the salmon fillets dry before seasoning them to ensure a crispy skin.
• Use a fish spatula or a thin metal spatula to flip the salmon fillets without damaging the skin.
• For a more intense tomato flavor, you can roast the diced tomatoes in the oven for a few minutes before adding them to the vinaigrette.

Storage and Serving

• Leftover salmon can be stored in an airtight container in the refrigerator for up to 2 days.
• Reheat the salmon gently in a skillet over low heat or enjoy it cold in salads or sandwiches.
• Serve the pan-roasted salmon with tomato vinaigrette as a main course with a side of roasted vegetables or a fresh salad.