Dinner

Summer Salmon Skillet

Name: Summer Salmon Skillet
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 servings
Ingredients: 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

4 servings

servings

10 minutes

active time

25 minutes

total time

Start Cooking

Ingredients

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

Directions

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.

Nutrition

Serving Size

Calories

484

Total Fat

32 g

Saturated Fat

7 g

Unsaturated Fat

Trans Fat

0 g

Cholesterol

88 mg

Sodium

581 mg

Total Carbohydrate

13 g

Dietary Fiber

1 g

Total Sugars

10 g

Protein

34 g