Summer Salmon Skillet

• portionen: 4 servings
• aktive zeit: 10 minutes
• gesamtzeit: 25 minutes

Zutaten

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

1 shallot, finely chopped

3 garlic cloves, thinly sliced

8 oz. yellow and red grape or cherry tomatoes

3 tbsp. extra-virgin olive oil, divided

2 tbsp. crumbled feta or goat cheese

1 tbsp. finely chopped fresh dill

Anweisungen

Arrange a rack in center of oven; place a large stainless steel or cast-iron skillet on rack. Preheat oven to 450°.

Pat salmon dry; season all over with cumin, paprika, and 1 1/2 tsp. salt. Rub one side of each fillet with harissa paste.

In a medium bowl, toss shallot, garlic, tomatoes, and 1 Tbsp. oil; season with remaining 3/4 tsp. salt and toss again to combine.

Using an oven mitt or dry kitchen towel, remove skillet from oven and drizzle in remaining 2 Tbsp. oil. Arrange salmon in skillet harissa side up, then scatter tomato mixture around fish.

Bake until salmon flesh easily flakes with a fork and tomatoes are softened, 9 to 11 minutes.

Top salmon and tomatoes with feta and dill.

Nährwertangaben

• Kalorien: 484
• Gesamtfett: 32 g
• Gesättigtes Fett: 7 g
• Transfett: 0 g
• Cholesterin: 88 mg
• Natrium: 581 mg
• Gesamtkohlenhydrate: 13 g
• Ballaststoffe: 1 g
• Zucker insgesamt: 10 g
• Eiweiß: 34 g