Pan-Roasted Salmon With Tomato Vinaigrette Recipe

Recipe By Slurrp

Pan-roasted salmon with tomato vinaigrette is a delicious and healthy dish that combines the rich flavors of salmon with a tangy tomato vinaigrette. The salmon is seared to perfection in a hot pan, creating a crispy exterior while keeping the inside moist and tender. The tomato vinaigrette adds a burst of freshness and acidity, complementing the richness of the salmon. This dish is perfect for a quick and easy weeknight dinner or a special occasion.

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30minstotal
30m.total
Pan-Roasted Salmon With Tomato Vinaigrette
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Ingredients for Pan-Roasted Salmon With Tomato Vinaigrette Recipe

  • 1 Salmon Fillets
  • As required Salt And Pepper, To Taste
  • 1/2 tablespoon Olive Oil
  • 1/2 Tomatoes, Diced
  • 1/2 tablespoon Red Wine Vinegar
  • 1/2 tablespoon Olive Oil
  • 1/2 cloves Cloves Garlic, Minced
  • 1/2 tablespoon Chopped Fresh Basil
  • As required Salt And Pepper, To Taste

Directions: 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.
Nutrition
value
174
calories per serving
16 g Fat1 g Protein4 g Carbs2 g FiberOther

Current Totals

  • Fat
    16g
  • Protein
    1g
  • Carbs
    4g
  • Fiber
    2g

MacroNutrients

  • Carbs
    4g
  • Protein
    1g
  • Fiber
    2g

Fats

  • Fat
    16g

Vitamins & Minerals

  • Calcium
    29mg
  • Iron
    < 1mg
  • Vitamin A
    1164mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    < 1mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    31mcg
  • Vitamin B12
    0mcg
  • Vitamin C
    37mg
  • Vitamin E
    4mg
  • Copper
    < 1mcg
  • Magnesium
    22mg
  • Manganese
    < 1mg
  • Phosphorus
    29mg
  • Selenium
    < 1mcg
  • Zinc
    < 1mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp