Description
This Summer Salmon Skillet is a vibrant and flavorful dish combining spiced salmon fillets with a medley of garlic, shallots, and colorful cherry tomatoes, all baked to perfection in a cast-iron skillet and finished with crumbled feta and fresh dill. Ready in just 25 minutes, it’s a perfect light and healthy meal for warm-weather dining.
Ingredients
Salmon and Spices
- 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 Toppings
- 3 tbsp. extra-virgin olive oil, divided
- 2 tbsp. crumbled feta or goat cheese
- 1 tbsp. finely chopped fresh dill
Instructions
- Preheat the Oven and Prepare 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 (230°C) to get the skillet sufficiently hot for cooking the salmon and vegetables evenly.
- Season the Salmon: Pat the salmon fillets dry with paper towels to ensure a good sear. Season all sides evenly with ground cumin, sweet paprika, and 1 1/2 teaspoons of kosher salt. Then, rub one side of each fillet with the harissa paste for a spicy, aromatic flavor boost.
- Prepare Tomato Mixture: In a medium bowl, combine the finely chopped shallot, thinly sliced garlic cloves, and cherry tomatoes. Drizzle with 1 tablespoon of extra-virgin olive oil and season with the remaining 3/4 teaspoon kosher salt. Toss the mixture gently to ensure everything is well coated and flavored.
- Arrange Ingredients in Hot Skillet: Using an oven mitt or dry kitchen towel, carefully remove the hot skillet from the oven. Drizzle in the remaining 2 tablespoons of olive oil to coat the surface. Arrange the salmon fillets in the skillet with the harissa side up. Then scatter the tomato and shallot mixture evenly around and between the fish fillets.
- Bake: Return the skillet to the oven and bake for 9 to 11 minutes, or until the salmon is cooked through and flakes easily with a fork and the tomatoes have softened and released their juices.
- Finish and Serve: Remove the skillet from the oven. Sprinkle crumbled feta or goat cheese and fresh chopped dill over the salmon and tomatoes while still warm. Serve immediately to enjoy the fresh, tangy, and spicy flavors.
Notes
- For extra color and texture, you can add sliced bell peppers or zucchini to the tomato mixture before baking.
- If you prefer a milder flavor, reduce the harissa paste quantity or omit it altogether.
- Using a cast-iron skillet is ideal for even heat distribution, but a heavy stainless steel skillet also works well.
- This dish pairs wonderfully with a side of couscous, rice, or crusty bread to soak up the flavorful juices.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mediterranean
