Description
This vibrant Summer Salmon Skillet offers a flavorful and healthy meal perfect for warm evenings. Tender skinless salmon fillets are seasoned with cumin, paprika, and harissa paste, then roasted alongside sweet cherry tomatoes, shallots, and garlic. Finished with creamy feta and fresh dill, this dish combines bold spices and fresh ingredients for a delightful, easy-to-make dinner that takes just 25 minutes from start to finish.
Ingredients
Scale
Salmon and Seasonings
- 4 (5- to 6-oz.) center-cut skinless salmon fillets
- 1/2 tsp. ground cumin
- 1/2 tsp. sweet paprika
- 2 1/4 tsp. kosher salt, divided
- 1 tbsp. harissa paste
Vegetables and Aromatics
- 1 shallot, finely chopped
- 3 garlic cloves, thinly sliced
- 8 oz. yellow and red grape or cherry tomatoes
Oils and Garnishes
- 3 tbsp. extra-virgin olive oil, divided
- 2 tbsp. crumbled feta or goat cheese
- 1 tbsp. finely chopped fresh dill
Instructions
- Preheat Oven and Skillet: Arrange a rack in the center of the oven and place a large stainless steel or cast-iron skillet on the rack. Preheat the oven to 450°F to ensure the skillet is hot and ready for roasting the salmon and vegetables.
- Season the Salmon: Pat the salmon fillets dry to remove excess moisture. Season all sides with ground cumin, sweet paprika, and 1 1/2 teaspoons of kosher salt. Rub one side of each fillet generously with harissa paste to infuse the fish with a smoky, spicy flavor.
- Prepare the Vegetable Mixture: In a medium bowl, combine the finely chopped shallot, thinly sliced garlic, and grape or cherry tomatoes. Toss with 1 tablespoon of extra-virgin olive oil and the remaining 3/4 teaspoon kosher salt. Mix well to evenly coat the ingredients and enhance their natural sweetness.
- Arrange Salmon and Tomatoes in Skillet: Using an oven mitt or dry kitchen towel, carefully remove the hot skillet from the oven. Drizzle the remaining 2 tablespoons of olive oil into the skillet. Place the salmon fillets harissa side up in the skillet, then scatter the tomato mixture evenly around the fish.
- Bake the Dish: Return the skillet to the oven and bake for 9 to 11 minutes, or until the salmon flakes easily with a fork and the tomatoes have softened and released their juices.
- Finish and Serve: Remove the skillet from the oven. Sprinkle the top of the salmon and tomatoes with crumbled feta or goat cheese and garnish with finely chopped fresh dill. Serve immediately for a delicious summer meal.
Notes
- This recipe provides a low-lift, flavorful dinner option that can be ready in about 25 minutes, perfect for busy weeknights.
- Using a cast-iron or stainless steel skillet ensures even heat distribution and allows for roasting directly in the oven.
- Harissa paste adds a smoky heat but can be adjusted or substituted with other chili pastes to suit your spice preferences.
- Feta cheese adds a creamy, tangy finish which balances the spiciness of harissa.
- This dish pairs well with simple sides like steamed rice, couscous, or a crisp green salad.
Nutrition
- Serving Size: 1 salmon fillet with vegetables
- Calories: 484
- Sugar: 10 g
- Sodium: 581 mg
- Fat: 32 g
- Saturated Fat: 7 g
- Unsaturated Fat: 24 g
- Trans Fat: 0 g
- Carbohydrates: 13 g
- Fiber: 1 g
- Protein: 34 g
- Cholesterol: 88 mg
