Summer Salmon Skillet
A delightful dish bringing summer flavors to your kitchen with tender salmon fillets, fresh vegetables, and aromatic spices.
Ingredients
Main Ingredients
- 4 pieces center-cut skinless salmon fillets 5- to 6-oz. each; tender and flaky.
- 1/2 tsp ground cumin Adds a warm, earthy note.
- 1/2 tsp sweet paprika Provides a touch of sweetness and hint of smokiness.
- 2 1/4 tsp kosher salt, divided Essential for flavoring.
- 1 Tbsp harissa paste North African chili paste for spice.
- 1 piece shallot, finely chopped Brings a sweet, aromatic touch.
- 3 cloves garlic, thinly sliced Adds savory aroma.
- 8 oz yellow and red grape or cherry tomatoes Provides a refreshing contrast.
- 3 Tbsp extra-virgin olive oil, divided Adds richness.
- 2 Tbsp crumbled feta or goat cheese Adds creaminess.
- 1 Tbsp finely chopped fresh dill Adds bright flavor.
Instructions
Preparation
- Preheat your oven to 450 degrees Fahrenheit with a skillet inside.
- Pat the salmon fillets dry and season them evenly with ground cumin, sweet paprika, and 1 1/2 teaspoons of kosher salt. Rub one side of each fillet with harissa paste.
- In a bowl, mix the chopped shallot, sliced garlic, and tomatoes. Drizzle with 1 tablespoon of olive oil and toss well to coat. Season with the remaining salt.
Cooking
- Remove the hot skillet from the oven, add 2 tablespoons of olive oil. When shimmering, place salmon fillets in the skillet, harissa side up, and scatter vegetable mixture around.
- Bake for 9 to 11 minutes, until salmon is flaky and tomatoes have softened.
- Sprinkle crumbled feta and fresh dill over the dish just before serving.
Notes
Serve with a light salad or fluffy quinoa. Pair with sparkling water or fresh lemonade for a refreshing finish. Preheat your skillet for a better sear and don’t overcook the salmon.