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Pan-Seared Salmon with Cherry Tomatoes, Olives, and Mozzarella Recipe

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4.2 from 51 reviews

This Pan-Seared Salmon with Cherry Tomatoes and Mozzarella is a quick and flavorful dinner featuring perfectly crispy salmon filets paired with sweet cherry tomatoes, briny Kalamata olives, and creamy mozzarella balls. The dish is finished with fresh oregano for a Mediterranean touch, making it a balanced and colorful meal ready in just 17 minutes.

  • Total Time: 17 minutes
  • Yield: 4 servings

Ingredients

Salmon

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

Vegetables and Garnishes

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

Instructions

  1. Prepare Salmon: Thaw salmon if frozen, then pat dry with paper towels on both sides to ensure crisp searing.
  2. Season: Season the skin side of the salmon with salt and pepper. Sprinkle about 1 teaspoon of flour over the filets.
  3. Heat Pan: Place a wide skillet over medium-high heat and heat until very hot. Add 1 and 1/2 tablespoons of olive oil to the pan.
  4. Sear Salmon Skin-Side Down: Place the salmon filets skin side down in the hot pan and sear for 3 to 4 minutes until the bottom is deeply browned. Before flipping, season the other side with salt, pepper, and the remaining teaspoon of flour.
  5. Flip and Finish Cooking: Flip the salmon and cook for an additional 1 to 2 minutes until it just begins to flake. Remove from pan and keep warm, covering loosely.
  6. Sauté Shallots and Garlic: Add more oil to the pan if dry, lower the heat to medium, and sauté shallots 1 to 2 minutes. Add garlic slices and cook another 1 to 2 minutes until fragrant.
  7. Cook Tomatoes: Halve any large cherry tomatoes and add all tomatoes to the pan. Cook for 3 to 5 minutes until they soften and some start to pop.
  8. Add Olives: Stir in halved Kalamata olives, then turn off heat.
  9. Return Salmon: Place the salmon filets back in the pan with the tomatoes and olives.
  10. Add Mozzarella: Once the pan has slightly cooled, add the marinated mozzarella balls so they retain their shape and don’t melt.
  11. Garnish: Sprinkle with fresh oregano, or use 1 to 2 teaspoons dried oregano as an alternative.
  12. Serve: Plate the salmon mixture on a bed of arugula and spinach or alongside roasted potatoes for a complete meal. Serve hot.

Notes

  • You can use fresh or frozen salmon, just be sure to thaw and dry thoroughly before cooking.
  • Halving large cherry tomatoes helps them cook evenly and release more flavor.
  • Heating the mozzarella gently prevents it from melting and losing its texture.
  • Serving on greens adds freshness, and roasted potatoes make a great hearty side dish.
  • If salmon has no skin, seasoning the entire filet evenly is recommended.
  • Author: Madelynn
  • Prep Time: 5 minutes
  • Cook Time: 12 minutes
  • Category: Main Course
  • Method: Frying
  • Cuisine: Mediterranean

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