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Pan-Seared Salmon with Cherry Tomatoes and Mozzarella (30 Minutes) from The Food Charlatan
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5 from 2 votes

Pan-Seared Salmon with Cherry Tomatoes and Mozzarella

Pan-seared salmon always feels so fancy, but it is really easy to make, and fast! Cherry tomatoes star in this dish, along with marinated mozzarella and oregano. 
Prep Time5 minutes
Cook Time12 minutes
Total Time17 minutes
Course: Main Course
Cuisine: American
Servings: 4
Calories: 472kcal
Author: The Food Charlatan

Ingredients

  • 4 (4-oz) filets salmon filets fresh or frozen
  • salt and pepper
  • 2 teaspoons flour
  • 1 & 1/2 tablespoons olive oil*
  • 1 medium shallot sliced
  • 2 cloves garlic smashed and sliced thin
  • 2 (12-oz) cups cherry tomatoes **red or yellow
  • 1/2 cup pitted Kalamata olives
  • 12 ounces marinated mozzarella balls
  • 1 tablespoon fresh oregano to garnish, optional

Instructions

  • Thaw the salmon if it is frozen. Use paper towels to dry the salmon on both sides.
  • Season the skin side with salt and pepper (if there's no skin then it doesn't matter.) Sprinkle the filets with about 1 teaspoon of flour.
  • Heat a wide skillet over medium high heat. When it is very hot, add 1 and 1/2 tablespoons oil to the pan. 
  • Sear the salmon, skin side down, for about 3-4 minutes, until the bottom is very brown. Before flipping, sprinkle the untreated side of the salmon with salt, pepper, and the other teaspoon of flour.
  • Flip the salmon, adding more oil if necessary. Cook for 1 more minute, maybe 2, just until the salmon is barely starting to flake. Remove to a plate and cover. (I stick mine in the microwave; not on, just to reserve the heat.)
  • Add a little more oil to the pan, if it is dry. Lower the heat to medium and add the shallots. Saute for 1-2 minutes, then add the sliced garlic. Cook for another 1-2 minutes until garlic is fragrant. 
  • Wash your tomatoes and use a serrated knife to halve any large ones. Add the tomatoes to the pan. Cook another 3-5 minutes, until the tomatoes begin to soften and a few have popped. 
  • Use a knife to half the olives, if you want. Stir them into the pan and turn off the heat. 
  • Return the salmon to the pan.
  • When it has cooled down a bit, add the mozzarella balls. You don't want them to melt or even loose their shape, so wait it out. 
  • Sprinkle with fresh oregano, or 1-2 teaspoons dried is great too
  • Serve hot! I plated this on a bed of arugula and spinach. Roasted potatoes would be a great side dish.

Notes

* You can use the oil from the marinated mozzarella. It will spit a little bit when you first put it in the hot pan, but it will calm down after a few seconds. 
** 1 dry pint of cherry tomatoes (often sold in stores) is about 1 and 1/2 cups, so grab 2. You can use all of both packages if you want, a few extra tomatoes won't hurt anything.
***I know these aren't available everywhere. Buy fresh mozzarella, chop it into 1 inch cubes, and use that instead. Use about 1 cup. 
Adapted from Better Homes and Gardens.

Nutrition

Serving: 1g | Calories: 472kcal | Carbohydrates: 7g | Protein: 39g | Fat: 33g | Saturated Fat: 8g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 8g | Cholesterol: 93mg | Potassium: 769mg | Fiber: 2g | Sugar: 3g | Vitamin A: 498IU | Vitamin C: 18mg | Calcium: 359mg | Iron: 2mg