Quick Easy Salmon Tomato Lemon (Printable)

Vibrant salmon with juicy tomatoes and zesty lemon sauce, ready in 25 minutes for a healthy dinner.

# What You'll Need:

→ Fish

01 - 4 salmon fillets (about 5 oz each), skin-on or skinless
02 - 1/2 teaspoon salt
03 - 1/4 teaspoon black pepper
04 - 1 tablespoon olive oil

→ Tomato Lemon Sauce

05 - 1 tablespoon olive oil
06 - 2 garlic cloves, minced
07 - 1 small red onion, finely diced
08 - 2 cups cherry tomatoes, halved
09 - Zest and juice of 1 large lemon
10 - 1/4 teaspoon chili flakes (optional)
11 - 2 tablespoons fresh parsley, chopped
12 - Salt and pepper, to taste

# How to Make It:

01 - Pat the salmon fillets dry and season both sides with salt and black pepper.
02 - Heat 1 tablespoon olive oil in a large nonstick skillet over medium-high heat. Add the salmon, skin-side down if applicable. Cook for 4–5 minutes, then flip and cook for another 2–3 minutes, until just cooked through. Remove from pan and tent with foil.
03 - In the same pan, add another tablespoon of olive oil. Add garlic and onion; sauté for 1–2 minutes until fragrant and softened.
04 - Add cherry tomatoes and cook, stirring, for 3–4 minutes until they begin to soften and burst.
05 - Stir in lemon zest and juice, and chili flakes if using. Season with salt and pepper. Simmer for 1 minute.
06 - Return the salmon to the pan, spooning sauce over the fillets. Warm through for 1 minute. Transfer to plates, garnish with chopped parsley, and serve immediately.

# Expert Hacks:

01 -
  • The entire dish comes together in under 30 minutes but tastes like you spent way more effort on it
  • The sauce is bright enough to make salmon interesting without overwhelming its natural flavor
02 -
  • Dry your salmon thoroughly before seasoning or it will steam instead of sear
  • Watch the garlic closely once it hits the hot pan, it can turn bitter in seconds
03 -
  • Room temperature salmon cooks more evenly, so take it out of the fridge 20 minutes before starting
  • Finish with an extra drizzle of really good olive oil right before serving

Go Back