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Close-up of a pan-seared salmon fillet topped with sautéed cherry tomatoes, grated cheese, and fresh chopped basil, all in a skillet with visible pan marks and juices.
Melissa Jo

Summer Salmon

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Summer Salmon gives you atlantic salmon, cherry tomatoes, and red onion chopped in a delicious main course that is easy to enjoy.
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Prep Time 20 minutes
Cook Time 21 minutes
Course: Main Course
Cuisine: American

Ingredients
  

  • 2 pieces of Atlantic Salmon
  • 15 cherry tomatoes
  • 1/4 red onion chopped
  • 3 cloves of garlic minced
  • 1/2 cup of white wine
  • 1/2 lemon juiced
  • 1 tbsp. of butter
  • about 2 tbsp. of olive oil
  • 1 tsp. of Adobo Seasoning
  • 1 tsp. Black Pepper
  • 1 tsp. crushed red pepper flakes
  • 1 oz. basil
  • 1 oz. shaved Pecorino Romano Cheese

Method
 

  1. pat your salmon dry and sprinkle both sides of the salmon with Adobo seasoning and black pepper
  2. sear the salmon in a pan at medium high heat until it is browned on each side (about 4- 5 minutes per side)
  3. sear the salmon in butter and olive oil
  4. It won't be cooked all the way through and that is okay! You will finish it off in the oven
  5. set the salmon aside onto a plate
  6. sauté the onions and tomatoes about 4-5 minutes until golden (add or remove oil from pan if necessary)
  7. add the garlic & crushed red pepper flakes and sauté about 1 minute
  8. squeeze in lemon juice
  9. deglaze with the white wine (cook for about 2 minutes)
  10. put the pan into the oven at 400 degrees for about 3-4 minutes
  11. remove from oven and top with chopped basil and shaved or grated Pecorino Romano cheese
  12. Garnish: Chopped basil and freshly shaved Pecorino Romano

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Notes

  • Salmon: ALWAYS pat your proteins dry and make sure they are room temperature. Otherwise your dish will not be delicious like mine! Pat the salmon dry completely and then season. Otherwise, it'll be tough.
  • If you don't have an oven safe pan, just transfer the dish from the pan into a baking dish.
  • Salt: You do NOT need any salt in this dish. The Adobo seasoning & the Pecorino Romano and Butter contain salt...that is enough!
  • White wine: I used chardonnay, but any dry white wine will work. Make sure it is something you would drink!
 

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