Ina Garten Salmon With Melting Tomatoes
This recipe is a signature dish that pairs tender salmon with juicy, slow-melting tomatoes. The dish is simple to prepare, focusing on quality ingredients and straightforward cooking methods that ensure both flavor and texture shine through.
- Prep Time: 10
- Cook Time: 15
- Total Time: 25 minutes
- Yield: 4 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Ingredients
Scale
- 4 salmon fillets (skin on or off, as preferred)
- Salt and freshly ground black pepper
- 2 tablespoons olive oil
- 1 pint cherry tomatoes, halved
- 4 garlic cloves, thinly sliced
- 1 small red onion, thinly sliced
- 1/4 cup dry white wine (optional)
- 2 tablespoons capers, drained
- Fresh basil leaves for garnish
- Lemon wedges for serving
Instructions
- Preheat Pan: Warm a large skillet over medium-high heat with olive oil.
- Season Salmon: Pat the salmon dry and season both sides with salt and pepper.
- Sear Salmon: Place the salmon in the skillet, skin side down if applicable, and cook for 3-4 minutes until the skin is crisp and the flesh begins to change color.
- Flip Fillets: Turn the salmon over and cook for another 3 minutes. Remove the salmon from the pan and set aside.
- Sauté Aromatics: In the same skillet, add garlic and red onion. Sauté until fragrant, about 1-2 minutes.
- Add Tomatoes: Stir in the cherry tomatoes and capers. If using white wine, pour it in now and let it reduce slightly.
- Melt Tomatoes: Cook the tomato mixture on medium heat for about 5 minutes until the tomatoes are soft and beginning to break down.
- Combine and Simmer: Return the salmon to the pan, nestling it among the tomatoes. Spoon some of the tomato mixture over the salmon and let it heat through for an additional 2 minutes.
- Finish: Remove from heat, garnish with fresh basil and a squeeze of lemon, then serve immediately.