Summer Salmon Skillet

• porcje: 4 servings
• czas aktywny: 10 minutes
• całkowity czas: 25 minutes

Składniki

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

Wskazówki

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.

Wartości Odżywcze

• Kalorie: 484
• Tłuszcz Całkowity: 32 g
• Tłuszcz Nasycony: 7 g
• Tłuszcz Trans: 0 g
• Cholesterol: 88 mg
• Sód: 581 mg
• Węglowodany Całkowite: 13 g
• Błonnik Pokarmowy: 1 g
• Cukry Całkowite: 10 g
• Białko: 34 g