MENU
JOIN
Chicken with Cherry Wine Sauce Chicken with Cherry Wine Sauce
Sweet-Chili Salmon with Blackberries Sweet-Chili Salmon with Blackberries
Caesar Salmon with Roasted Tomatoes & Artichokes Caesar Salmon with Roasted Tomatoes & Artichokes
Chicken with Cherry Sauce Chicken with Cherry Sauce
Salmon with Mango-Citrus Salsa Salmon with Mango-Citrus Salsa
Shrimp Spaghetti with Cherry Tomatoes Shrimp Spaghetti with Cherry Tomatoes
How to Make Roasted Cherry Tomatoes How to Make Roasted Cherry Tomatoes
Salmon with Balsamic Orange Sauce Salmon with Balsamic Orange Sauce
Strawberry-Teriyaki Glazed Salmon Strawberry-Teriyaki Glazed Salmon
Salmon with Lemon-Mushroom Sauce Salmon with Lemon-Mushroom Sauce
Peach-Glazed Salmon Peach-Glazed Salmon
Glazed Salmon with Brussels Sprouts Glazed Salmon with Brussels Sprouts
Salmon with Vegetable Salsa Salmon with Vegetable Salsa
Grilled Salmon with Avocado Salsa Grilled Salmon with Avocado Salsa
Tomato and Onion Salmon Tomato and Onion Salmon
Salmon with Fruit Salsa Salmon with Fruit Salsa
Grilled Cherry Tomatoes Grilled Cherry Tomatoes

Pan-Roasted Salmon with Cherry Tomatoes

0 | 0 Reviews
Total Time:Prep/Total Time: 30 min.

By Taste Of Home Editorial Team

Recipe by Swati Sharan

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Jun. 27, 2023

It sounds basic, but the tomato sauce is so awesome. If you have it, use white wine instead of chicken broth. I like to serve my salmon with asparagus—roast it alongside the fish. —Swati Sharan, Horseheads, New York

TEST KITCHEN APPROVED

Pan-Roasted Salmon with Cherry Tomatoes

0 | 0 Reviews Add your review
Yield:4 servings
Prep:15 min
Cook:15 min
Save Saved Saving print

Ingredients

  • 2 cups cherry tomatoes, halved
  • 1 tablespoon olive oil
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon pepper
  • salmon:
    • 4 salmon fillets (6 ounces each)
    • 1/2 teaspoon kosher salt
    • 1/4 teaspoon pepper
    • 1 tablespoon olive oil
    • 2 garlic cloves, minced
    • 3/4 cup reduced-sodium chicken broth
Text Ingredients
Shop Recipe

Directions

  1. Preheat oven to 425°. Place tomatoes in a foil-lined 15x10x1-in. baking pan. Drizzle with oil; sprinkle with salt and pepper. Toss to coat. Roast until tomatoes are softened, 10-15 minutes, stirring occasionally.
  2. Meanwhile, sprinkle fillets with salt and pepper. In a large cast-iron or other ovenproof skillet, heat oil over medium-high heat. Add fillets; cook 3 minutes on each side. Remove from pan.
  3. Add garlic to pan; cook and stir 1 minute. Add broth, stirring to loosen browned bits from pan. Bring to a boil; cook until liquid is reduced by half, 1-2 minutes. Stir in roasted tomatoes; return salmon to pan. Bake until fish just begins to flake easily with a fork, 5-7 minutes.

Nutrition Facts

1 fillet with 2 tablespoons tomato mixture: 343 calories, 23g fat (4g saturated fat), 85mg cholesterol, 556mg sodium, 4g carbohydrate (2g sugars, 1g fiber), 30g protein. Diabetic Exchanges: 5 lean meat, 1-1/2 fat, 1 vegetable.
Loading Popular in the Community
Loading Reviews