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Pan-Seared Salmon with Cherry Tomatoes and Marinated Mozzarella Recipe

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4 from 15 reviews

This pan-seared salmon recipe combines perfectly cooked salmon filets with a vibrant medley of sautéed cherry tomatoes, shallots, garlic, Kalamata olives, and marinated mozzarella balls. Lightly seasoned and garnished with fresh oregano, this dish is simple yet elegant, delivering a flavorful and healthy American main course in just 17 minutes.

Ingredients

Salmon

  • 4 (4-oz) salmon filets, fresh or frozen
  • Salt and pepper, to taste
  • 2 teaspoons all-purpose flour
  • 1 & 1/2 tablespoons olive oil*

Vegetables & Garnishes

  • 1 medium shallot, sliced
  • 2 cloves garlic, smashed and sliced thin
  • 2 (12-oz) cups cherry tomatoes (red or yellow)
  • 1/2 cup pitted Kalamata olives
  • 12 ounces marinated mozzarella balls
  • 1 tablespoon fresh oregano to garnish (optional)

Optional Serving Suggestions

  • Bed of arugula and spinach
  • Roasted potatoes

Notes

  • * You can use the oil from the marinated mozzarella. It will spit a little when first heated but will calm down quickly.
  • ** 1 dry pint of cherry tomatoes is about 1 1/2 cups, so two 12-oz packages equal approximately 3 cups; extra tomatoes can be used freely.
  • *** If marinated mozzarella balls aren’t available, substitute with 1 cup fresh mozzarella chopped into 1-inch cubes.

Instructions

  1. Prepare Salmon: If using frozen salmon, thaw thoroughly and pat dry with paper towels on both sides to remove excess moisture. Season the skin side of the salmon with salt and pepper. If the fillets do not have skin, just season as preferred. Sprinkle about 1 teaspoon of flour evenly over the fillets.
  2. Heat Skillet: Place a wide skillet over medium-high heat and allow it to get very hot. Add 1 1/2 tablespoons of olive oil to the pan.
  3. Sear Salmon Skin Side Down: Carefully place the salmon fillets in the pan skin side down. Sear for 3 to 4 minutes until the bottom is a deep, browned crust. Before flipping, season the top side with salt, pepper, and the remaining teaspoon of flour.
  4. Flip and Finish Salmon: Flip the salmon to cook the other side, adding more oil if necessary. Cook for 1 to 2 minutes until the salmon just begins to flake. Remove the salmon to a plate and cover to keep warm. You can place the plate inside a turned-off microwave to maintain heat.
  5. Sauté Aromatics: Add a little more oil to the pan if dry. Lower heat to medium and add the sliced shallots. Sauté for 1-2 minutes until softened. Add in the garlic slices and cook for another 1-2 minutes until fragrant.
  6. Cook Tomatoes and Olives: Halve larger cherry tomatoes if needed. Add the tomatoes to the pan and cook for 3-5 minutes until they soften and some begin to burst. Optionally halve the Kalamata olives and stir them into the pan. Turn off the heat.
  7. Reintroduce Salmon and Add Mozzarella: Return the salmon to the pan with the vegetables. Allow the pan to cool slightly, then add the marinated mozzarella balls carefully so they do not melt or lose shape.
  8. Garnish and Serve: Sprinkle fresh oregano over the dish. Serve immediately, ideally on a bed of arugula and spinach. Roasted potatoes are suggested as a complementary side.

Notes

  • You can use the oil from the marinated mozzarella; it will spit initially but calm down quickly.
  • One dry pint of cherry tomatoes is approximately 1 1/2 cups; use 2 packages of 12 oz each as stated for quantity.
  • If marinated mozzarella balls are unavailable, substitute fresh mozzarella chopped into 1-inch cubes (~1 cup).
  • To keep the salmon warm after cooking, covering the plate and placing it in the microwave (turned off) works well.
  • The dish pairs well with a bed of arugula and spinach or roasted potatoes on the side.

Find it online: https://recipesbyliza.com/pan-seared-salmon-with-cherry-tomatoes-and-marinated-mozzarella-recipe/