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Pan-Roasted Salmon with Tomato Vinaigrette


This recipe is from Food & Wine, Ted Allen

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  • 1 pint heirloom grape tomatoes, halved
  • 1 medium shallot, thinly sliced
  • 3 tbs red wine vinegar
  • 1 tbs drained capers
  • 1/2 coarse salt, plus more as needed
  • 3 tbs evoo
  • 4 (7 oz) salmon filets, center-cut, skin on
  • black pepper
  • 2 tbs canola oil
  • 1/2 tsp ground cumin
  • 1 tbs minced fresh flat-leaf parsley
  • 1 tbs chopped fresh basil


Servings 4
Cooking time 30mins


Step 1

1. Preheat oven to 425 degrees F. Toss together tomatoes, shallot, vinegar, capers, and 1/2 tsp salt.
2. Heat 1 tbs evoo in a medium ovenproof skillet over medium-high. Season salmon with salt and pepper. Place fillets in skillet, skin side up. Cook until well-browned on bottom, about 3 minutes. Carefully flip fillets. Transfer skillet to pre-heated oven, and roast until salmon is cooked through, about 7 mins. Divide among 4 plates and discard any fat left in skillet.
3. Return skillet to medium heat and add tomato mixture, remaining 2 tbs evoo, canola oil, and cumin.
Cook, stirring to scrape up bits stuck to bottom, just until tomatoes soften, about 2 mins. Top salmon with sauce and sprinkle with parsley and basil.


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