Summer Salmon Skillet with Harissa, Cherry Tomatoes, Feta, and Dill Recipe

If you’re looking for a dinner that feels like a warm summer evening on a plate, this Summer Salmon Skillet with Harissa, Cherry Tomatoes, Feta, and Dill Recipe is absolutely the one to try. I love this dish because it’s vibrant, flavorful, and comes together quickly — perfect for those nights when you want something satisfying but don’t want to fuss in the kitchen for hours. The harissa adds a smoky, spicy kick that pairs beautifully with the sweet burst of roasted cherry tomatoes and the creamy tang of feta cheese.

When I first tried this recipe, I immediately fell for how the dill brightens up the whole skillet and how the salmon stays perfectly tender with just the right amount of char from the oven roasting. You’ll find that this recipe shines any time of the year but especially during summer when fresh tomatoes and herbs are at their peak. Trust me, once you make this Summer Salmon Skillet with Harissa, Cherry Tomatoes, Feta, and Dill Recipe, it’ll quickly become a weeknight favorite you’ll want to serve again and again.

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Ingredients You’ll Need

The ingredients in this Summer Salmon Skillet with Harissa, Cherry Tomatoes, Feta, and Dill Recipe complement each other like old friends. Each component brings something unique: spices for warmth, tomatoes for freshness, and feta for creaminess. Here’s a little about each so you know what to look for when shopping.

• Salmon fillets: I use center-cut and skinless for even cooking and easy portioning; fresh or thawed frozen work well.
• Ground cumin & sweet paprika: These spices add a warm, earthy base flavor that pairs beautifully with harissa.
• Kosher salt: Essential for seasoning and bringing all the flavors together.
• Harissa paste: This fiery North African chili paste is the star here—look for a good-quality jar in the international aisle or specialty store.
• Shallot and garlic: Provide gentle aromatic sweetness and depth; finely chopped and sliced to meld perfectly during roasting.
• Cherry tomatoes: I love using a mix of yellow and red for color and a wonderful burst of summer flavor.
• Extra-virgin olive oil: Used for roasting and roasting oils bring out the best in your ingredients without overpowering them.
• Feta or goat cheese: Crumbled on top for a tangy, creamy finish; I lean towards feta for that signature saltiness.
• Fresh dill: Finely chopped and sprinkled on at the end to lift the entire dish with bright herbal notes.

Variations

I love making this Summer Salmon Skillet with Harissa, Cherry Tomatoes, Feta, and Dill Recipe my own by mixing up ingredients based on what’s fresh or what I have on hand. Don’t be shy to experiment—you’ll find that little tweaks can personalize this meal perfectly to your taste.

• Vegetarian twist: Swap salmon for firm tofu or halloumi, and roast with the same seasoning and tomatoes—I’ve done this for friends who prefer meatless meals and they loved it!
• Milder spice level: If you’re sensitive to heat, start with half the harissa and add more after tasting; you can always amp it up but can’t take away the spice once in.
• Additional veggies: Feel free to toss in zucchini or bell peppers with the tomatoes for extra summer crunch and color.
• Cheese options: If feta isn’t your thing, creamy goat cheese or ricotta make lovely alternatives to balance the heat.

How to Make Summer Salmon Skillet with Harissa, Cherry Tomatoes, Feta, and Dill Recipe

Step 1: Prepare Your Oven and Skillet

First things first: get your oven rack in the center and preheat it to 450°F. This high heat is key for getting a nicely roasted salmon with juicy tomatoes. Place your cast-iron or stainless steel skillet on the rack now to heat it up while you prep the rest. Trust me, putting the cold salmon on a hot pan makes a huge difference—it helps seal in the moisture and gets a lovely texture.

Step 2: Season the Salmon

Pat the salmon dry with paper towels to ensure it browns nicely. Then, sprinkle the fillets evenly with cumin, paprika, and 1 ½ teaspoons of kosher salt. Here’s a trick I discovered: rub the harissa paste only on one side of each fillet—that way you get a subtle spicy punch without overpowering the tender fish. Set the salmon aside while you prep your veggies.

Step 3: Toss the Tomato Mixture

In a medium bowl, combine the finely chopped shallot, garlic slices, and your colorful cherry tomatoes. Drizzle in 1 tablespoon of olive oil and season with the remaining ¾ teaspoon of salt. Give everything a gentle toss so the flavors mingle nicely; don’t overmix or the tomatoes will burst too soon. This fresh mixture is going to roast alongside your salmon, adding sweet juiciness to each bite.

Step 4: Arrange and Roast

Carefully take the hot skillet out of the oven using an oven mitt or dry towel—it’s piping hot! Drizzle in the remaining 2 tablespoons of olive oil, swirling to coat the bottom. Arrange the salmon fillets harissa side up in the skillet, then scatter the tomato mixture all around them. Pop the skillet back into your preheated oven and roast for 9 to 11 minutes. You’ll know it’s ready when the salmon flakes easily with a fork and the tomatoes are soft and bursting.

Step 5: Finish with Feta and Dill

Pull the skillet out and immediately sprinkle the salmon and tomatoes with your crumbled feta and freshly chopped dill. The warm salmon slightly softens the cheese, making it luxuriously creamy, while dill adds a fresh, bright note that lifts the whole dish. I always add extra dill because it feels so summery and fresh—plus, it looks beautiful on the plate!

How to Serve Summer Salmon Skillet with Harissa, Cherry Tomatoes, Feta, and Dill Recipe

Garnishes

I usually add a little extra sprinkle of fresh dill right before serving, along with a lemon wedge or two for a zingy finish. Sometimes I drizzle a bit of good-quality olive oil on top to make everything shine—it’s those little touches that make it feel more special, especially when hosting guests.

Side Dishes

This skillet pairs beautifully with a simple cucumber and mint salad, some crusty bread to soak up the juices, or a fluffy couscous to keep things light yet filling. My family also loves it with roasted new potatoes or a quick green bean sauté for that perfect summer dinner balance.

Creative Ways to Present

For special occasions, I like to serve the salmon right out of the skillet at the table, garnished with colorful herbs and a scattering of feta. It feels casual yet elegant—like you’re right there in the moment with your guests. Another fun idea is to plate individual salmon fillets over a bed of creamy polenta or wild rice, then spoon the roasted tomatoes on top for a rustic touch.

Make Ahead and Storage

Storing Leftovers

When I have leftovers, I let the skillet cool to room temperature, then transfer the salmon and tomatoes to an airtight container before refrigerating. They’ll keep nicely for up to two days. The flavors develop even more overnight, which is a nice bonus if you want a quick lunch the next day.

Freezing

I usually don’t freeze this recipe because the tomatoes can get a bit mushy when thawed. But if you need to freeze it, wrap tightly in freezer-safe containers and thaw slowly in the fridge overnight before reheating.

Reheating

For reheating, I gently warm leftovers in a 300°F oven covered with foil to keep the salmon moist. You can also use a skillet on low heat to warm through without drying the fish. Avoid microwaving if you want to preserve texture and flavor fully.

FAQs

Final Thoughts

This Summer Salmon Skillet with Harissa, Cherry Tomatoes, Feta, and Dill Recipe holds a special place in my weeknight meal rotation because it’s effortless yet packed with layers of flavor. I love how it brings warmth and brightness to the table with minimal fuss. If you’re craving something that feels both comforting and refreshing, do yourself a favor and try it soon—you’ll be amazed at how those simple ingredients transform into something truly memorable.

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