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
Scale
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.
