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Seared Salmon with Cherry Tomatoes
and cucumbers

Active: 30 min Total: 30 min
Pan-seared salmon gets a summery touch when finished with fresh tomatoes and a flavorful garlic oil.
Tags
Proteins
Cuisines

Ingredients

Metric
Servings:
4
Seared Salmon with Blistered Tomatoes:
  • Garlic - 2 cloves , chopped
  • Oil, olive - 2 Tbsp
  • Oregano, dried - 1 tsp
  • Tomatoes, cherry or grape - 1 cup , halved
  • Salmon - 1 lb
  • Oil, cooking - 2 Tbsp
Cucumbers with Mint:
  • Cucumbers - 12 oz , chopped
  • Vinegar, apple cider - 1 Tbsp
  • Mustard, Dijon - 1 tsp
  • Mint - 1 Tbsp , chiffonade

Prep

  1. Make garlic oil - Chop garlic. Combine garlic, olive oil, and dried oregano. (Can be done up to 5 days ahead)
  2. Tomatoes / Cucumbers - Prep as directed. Store separately. (Can be done 1 day ahead)
  3. Cucumbers - Whisk together vinegar and mustard. Add cucumbers. Refrigerate for at least 20 minutes and up to a day. (Can be done 1 day ahead)
  4. Salmon - Divide into the number of portions you are planning to serve. Rinse and pat dry. Lightly salt and pepper.
  5. Mint - Chiffonade mint.

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Make

  1. Heat a skillet over medium-high heat. Add cooking oil and then salmon to heated oil. Sear for 2 minutes.
  2. Flip salmon over and sear for an additional 2 minutes. In the pan, add tomatoes around the salmon. Drizzle garlic oil over salmon and tomatoes. Cover pan with a lid or foil.
  3. Reduce heat to low-medium. Continue cooking salmon, covered, until it flakes easily with a fork, 4 to 7 minutes (depending on thickness).
  4. While salmon cooks, toss cucumbers with mint. Season with some salt and pepper.
  5. Serve salmon with tomatoes spooned over top. Enjoy with cucumbers on the side.

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