Skillet Pesto Salmon

• servings: 4 servings
• active time: 10 minutes
• total time: 30 minutes

Ingredients

4 medium ripe tomatoes, stem ends sliced off

2 tablespoons olive oil

½ white onion, diced

3 garlic cloves, minced

1 teaspoon kosher salt, divided

1 to 1½ pounds wild-caught salmon fillets

1 teaspoon smoked paprika

1 teaspoon onion powder

½ cup pistachio pesto (see Notes) or basil pesto

Directions

Preheat the oven to 400°F. Allow the salmon to come to room temperature

Heat a large oven-safe skillet over medium heat. Add the olive oil and the tomatoes, placing them cut side down. Add the diced onion to the center of the pan and cover tightly. Cook until the tomato skins soften, about 6 to 8 minutes, then use tongs to peel away and discard the skins. Add the minced garlic to the pan over the onions and stir once, then cover and cook for 1 minute more, until the garlic is fragrant and golden. Uncover and mash the tomatoes with a potato masher until saucy, then stir in ¼ tsp kosher salt. Cook the sauce for 3 minutes.

Pat the salmon fillets dry and season the top with ½ to ¾ teaspoon kosher salt (depending on 1 to 1 ½ lbs), smoked paprika, and onion powder. When ready, nestle the fillets into the tomato sauce in the skillet, then transfer the pan to the oven. Bake for 10 to 15 minutes, depending on the thickness, until the salmon reaches an internal temperature of 125°F (or a few minutes more if the salmon doesn’t come up to temperature; see Notes).

Remove the skillet from the oven and spoon the tomato sauce over the salmon. Top each fillet with a dollop of pesto and serve immediately.