There is something utterly delightful about a dish that manages to be both vibrant and comforting, fresh yet hearty, and absolutely simple to make. The Pan-Seared Salmon with Cherry Tomatoes, Olives, and Mozzarella Recipe ticks all those boxes and then some. Imagine perfectly seared salmon filets sitting atop a colorful medley of juicy cherry tomatoes, briny Kalamata olives, and creamy mozzarella balls, all brought together with fragrant shallots, garlic, and a sprinkle of fresh oregano. This recipe is a symphony of textures and flavors that will have you swooning with every bite and make your dinner table feel a little more special.
Ingredients You’ll Need
The magic of this Pan-Seared Salmon with Cherry Tomatoes, Olives, and Mozzarella Recipe lies in its simplicity. Each ingredient plays an essential role, contributing either vibrant color, enticing aroma, or luscious texture to the finished dish.
- 4 (4-oz) salmon filets: Fresh or properly thawed salmon gives you that rich, buttery center everyone loves.
- Salt and pepper: Essential for seasoning and highlighting the salmon’s natural flavors.
- 2 teaspoons flour: A light dusting helps create a beautiful crispy crust on the salmon.
- 1 & 1/2 tablespoons olive oil: Adds richness and aids in searing; extra virgin is perfect for flavor.
- 1 medium shallot (sliced): Brings a subtle sweetness and mild tang that complements the tomatoes and olives.
- 2 cloves garlic (smashed and sliced thin): Infuses an aromatic depth without overwhelming the dish.
- 2 (12-oz) cups cherry tomatoes (red or yellow): Their sweetness and slight acidity create a juicy, colorful base.
- 1/2 cup pitted Kalamata olives: Adds bold, salty notes that balance the mild mozzarella.
- 12 ounces marinated mozzarella balls: Creamy and tender, they melt slightly into the warm tomatoes without losing their shape.
- 1 tablespoon fresh oregano (optional): A fresh, herbaceous finish enhances every bite with fragrant complexity.
How to Make Pan-Seared Salmon with Cherry Tomatoes, Olives, and Mozzarella Recipe
Step 1: Prepare Your Salmon
First things first: if your salmon is frozen, make sure to thaw it completely, then pat it dry with paper towels. Drying is a crucial step to get that coveted crispy skin and to prevent the salmon from steaming in the pan. Light seasoning with salt and pepper will set the flavor foundation just right.
Step 2: Coat Salmon Lightly with Flour
Dusting the salmon with a teaspoon of flour on one side adds a subtle crust once seared. This step elevates the texture, giving you a slight golden crunch against the tender flesh inside.
Step 3: Sear the Salmon Skin-Side Down
Heat your skillet until it’s very hot, then add olive oil. Place the salmon skin-side down and resist the urge to move it around. Searing undisturbed for 3-4 minutes allows the skin to crisp beautifully, locking in juices and flavor.
Step 4: Season and Flip the Salmon
Before flipping the salmon, lightly season the uncoated side with salt, pepper, and the remaining flour. Flip and cook for just a minute or two more. You want the fish to be tender but not overdone. Removing it promptly keeps the texture luscious.
Step 5: Sauté Shallots and Garlic
With the salmon resting, add a touch more olive oil to your pan if needed and lower the heat to medium. Toss in the sliced shallots, letting them soften until translucent, then add the garlic so its aroma can blossom without turning bitter. This step develops a beautiful base flavor.
Step 6: Add Cherry Tomatoes and Olives
Halve any large cherry tomatoes for even cooking, then add all the tomatoes and olives to the skillet. As the tomatoes soften and some burst open, they release juices that mingle with the savory garlic and shallots, creating a luscious sauce that’s bursting with Mediterranean sunshine.
Step 7: Return Salmon and Finish with Mozzarella
Nestle your salmon back into the pan to warm gently. After the pan has cooled slightly, add the mozzarella balls. The key is to avoid melting them completely; instead, let their creamy texture shine alongside the warm tomatoes and briny olives.
Step 8: Garnish and Serve
Finish with fresh oregano or dried if that’s what you have on hand. The herb’s fragrant notes lift the entire dish, adding a fresh, bright touch that ties all the flavors together perfectly.
How to Serve Pan-Seared Salmon with Cherry Tomatoes, Olives, and Mozzarella Recipe
Garnishes
A sprinkle of freshly chopped oregano or even some fresh basil would work wonders to elevate the presentation and flavor. For some extra color and crunch, a handful of toasted pine nuts or chopped fresh parsley can turn your dish into a vibrant masterpiece.
Side Dishes
This dish shines on its own but pairs beautifully with rustic sides like roasted potatoes or a simple arugula and spinach salad dressed lightly with lemon and olive oil. The greens add peppery freshness that balances the richness of the salmon and mozzarella.
Creative Ways to Present
Try plating the salmon over a bed of couscous or quinoa tossed with fresh herbs for a heartier meal. Alternatively, serve the tomato and olive mixture in small ramekins as a vibrant relish alongside the fish, inviting everyone to scoop up as much as they like.
Make Ahead and Storage
Storing Leftovers
If you have any leftovers from your Pan-Seared Salmon with Cherry Tomatoes, Olives, and Mozzarella Recipe, make sure to cool everything to room temperature before storing in an airtight container in the refrigerator. This will keep the salmon tender and the tomato mixture flavorful for up to 2 days.
Freezing
While freezing is possible, it’s best to freeze the salmon separately from the tomato and mozzarella mix to preserve texture. Wrap the salmon tightly in plastic wrap and place in a freezer-safe bag. The tomato mixture can be frozen in a sealed container, but the mozzarella may become a little watery on thawing.
Reheating
Reheat gently in a skillet over low heat to avoid overcooking the salmon. Add the tomato and olive mixture last and warm it without boiling to keep the fresh flavors intact. Avoid microwaving to preserve the crispy skin and delicate textures.
FAQs
Can I use frozen salmon for this recipe?
Absolutely. Just be sure to thaw it completely and pat it dry to achieve the best sear and texture.
What type of mozzarella is best for this dish?
Small marinated mozzarella balls work best as they hold their shape and add a luscious creaminess without melting too quickly.
Are Kalamata olives essential, or can I substitute them?
Kalamata olives bring a unique briny depth, but you can substitute with green olives or Castelvetrano olives for a different twist.
Can I make this recipe gluten-free?
Yes! Simply omit the flour or use a gluten-free alternative for dusting the salmon without compromising the crispy crust.
How do I know when the salmon is perfectly cooked?
Look for salmon that flakes easily with a fork yet still feels moist inside; the skin side should be golden and crispy for that ideal texture contrast.
Final Thoughts
This Pan-Seared Salmon with Cherry Tomatoes, Olives, and Mozzarella Recipe is a true crowd-pleaser with its brilliant flavors and inviting textures. It feels fancy, yet comes together quickly with simple ingredients that most of us have at hand. I can’t wait for you to try it and bring a little Mediterranean sunshine to your dinner table. Trust me, once you do, it will quickly become one of your favorite go-to salmon recipes.
Print
Pan-Seared Salmon with Cherry Tomatoes, Olives, and Mozzarella Recipe
- Prep Time: 5 minutes
- Cook Time: 12 minutes
- Total Time: 17 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Mediterranean
- Diet: Low Lactose
Description
This Pan-Seared Salmon with Cherry Tomatoes and Mozzarella is a flavorful and wholesome dish perfect for a quick yet elegant dinner. The salmon filets are seared to a crispy golden brown and paired with a medley of sautéed cherry tomatoes, Kalamata olives, and creamy marinated mozzarella balls. Finished with a touch of fresh oregano, this Mediterranean-inspired recipe delivers a vibrant, savory meal that’s easy to prepare in just under 20 minutes.
Ingredients
Salmon
- 4 (4-oz) salmon filets (fresh or frozen)
- Salt and pepper to taste
- 2 teaspoons flour, divided
- 1 & 1/2 tablespoons olive oil
Vegetables and Garnish
- 1 medium shallot, sliced
- 2 cloves garlic, smashed and sliced thin
- 2 cups (12 oz) cherry tomatoes (red or yellow)
- 1/2 cup pitted Kalamata olives
- 1 tablespoon fresh oregano (optional, for garnish)
Dairy
- 12 ounces marinated mozzarella balls
Instructions
- Thaw and dry salmon: If the salmon is frozen, thaw it completely. Pat dry on both sides using paper towels to ensure a good sear.
- Season and flour salmon: Season the skin side (or the side with skin if present) with salt and pepper. Sprinkle about 1 teaspoon of flour over the filets.
- Heat skillet and add oil: Place a wide skillet over medium-high heat and let it get very hot. Add 1 and 1/2 tablespoons of olive oil to the pan.
- Sear salmon, skin side down: Add salmon filets skin side down and cook for 3-4 minutes until the bottom is golden brown. Before flipping, sprinkle the untreated side with salt, pepper, and the remaining teaspoon of flour.
- Flip salmon and cook briefly: Flip the filets and cook for 1-2 minutes until just starting to flake. Remove salmon to a plate and cover to keep warm.
- Sauté shallots and garlic: Add more oil to the pan if necessary and lower the heat to medium. Add sliced shallots and sauté for 1-2 minutes. Then add sliced garlic and cook another 1-2 minutes until fragrant.
- Add tomatoes: Halve any large cherry tomatoes and add all to the pan. Cook for 3-5 minutes until tomatoes soften and some burst.
- Add olives and remove from heat: Optionally halve Kalamata olives and stir them into the pan. Turn off the heat.
- Return salmon to pan: Place the seared salmon back on top of the tomato mixture.
- Add mozzarella balls: Let the pan cool slightly, then add the marinated mozzarella balls carefully, so they don’t melt or lose shape.
- Garnish with oregano: Sprinkle fresh oregano or 1-2 teaspoons dried oregano over the dish for added flavor.
- Serve and enjoy: Serve hot, plated on a bed of arugula and spinach for freshness. Roasted potatoes make a great complementary side dish.
Notes
- If using frozen salmon, fully thaw before cooking for best texture.
- Use a serrated knife to halve cherry tomatoes to avoid squishing them.
- Marinated mozzarella adds flavor and creaminess without the need for melting.
- Covering cooked salmon keeps it warm without overcooking.
- Serve with fresh greens or roasted potatoes to complete the meal.
