American
Pesto Salmon with Burst Tomatoes
Crisp-skinned salmon meets juicy burst tomatoes and a bright basil-pesto pan sauce in this speedy skillet dinner.
4 servings · 7 minutes prep · 16 minutes cook
Ingredients
Salmon and Tomatoes
- 4 fillets, 5–6 oz each, center-cut and skin-on
- 3/4 tsp, Diamond Crystal
- 1/4 tsp, freshly ground
- 1 tbsp
- 2 cups
- 2 cloves, thinly sliced
- 1/3 cup
- 1 tbsp, fresh
Directions
Sear the Salmon
- Pat salmon fillet thoroughly dry, especially the skin, and season with kosher salt and black pepper. Heat extra virgin olive oil in a large nonstick or well-seasoned skillet over medium-high heat. Add the salmon skin-side down and press each fillet gently for 20 seconds so the skin lies flat. Cook without moving until the skin is crisp and the flesh is opaque halfway up the sides, 5–6 minutes.
- Turn the salmon and cook for 1–2 minutes, until the center registers 125–130°F and is still moist. Transfer to a plate skin-side up.
Burst the Tomatoes
- Add cherry tomatoes to the skillet and cook over medium-high heat, shaking the pan occasionally, until blistered and beginning to burst, 4–5 minutes. Add garlic and cook until fragrant, about 30 seconds. Lightly crush about one-third of the tomatoes to release their juices.
Finish
- Remove the skillet from the heat and stir prepared basil pesto and lemon juice into the tomato juices. Nestle the salmon into the tomatoes with the crisp skin above the sauce and serve immediately.
