When You See Five-Spice Doufu Gan, Grab It!

Pesto Salmon with Burst Tomatoes

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Credit: Photo: Ghazalle Badiozamani; Food Styling: Jesse Szewczyk

This five-ingredient skillet dinner is about as fast and fancy as they come. Sear cherry tomatoes with tender shallots until the tomatoes release their sweet juices, then nestle pesto-slathered salmon fillets on top. The result is a bright, bold meal that’s guaranteed to be a weeknight win.

Credit: Photo: Ghazalle Badiozamani; Food Styling: Jesse Szewczyk

The Very Best Pesto for This Quick Skillet Dinner

Since pesto is the driving force of flavor here, you’ll want to use a great-tasting one. I’ve tried just about every grocery store brand, and my preferred choice is Gotham Greens . It’s more expensive than others but would truly make an Italian nonna proud. Better yet, if you have basil overflowing in your garden, consider making a batch of your own pesto and freezing it so you can reach for it whenever you need.

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Pesto Salmon with Burst Tomatoes

Yield Serves 4

Prep time 7 minutes to 10 minutes

Cook time 7 minutes to 11 minutes

• shellfish-free
• low-carb
• alcohol-free
• peanut-free
• pork-free
• pescatarian
• gluten-free
• egg-free
• soy-free
• wheat-free
• red-meat-free

Per serving, based on 4 servings. (% daily value)

• Calories 565
• Fat 42.0 g (64.6%)
• Saturated 7.8 g (39.1%)
• Carbs 9.1 g (3.0%)
• Fiber 2.4 g (9.7%)
• Sugars 4.6 g
• Protein 37.1 g (74.3%)
• Sodium 807.3 mg (33.6%)

Ingredients

• 1 pound

  cherry or grape tomatoes (about 3 cups)

• 1

  medium shallot

• 4

  (6-ounce) skin-on salmon fillets

• 1 1/2 teaspoons

  kosher salt, divided

• 1/2 teaspoon

  freshly ground black pepper, divided

• 4 tablespoons

  olive oil, divided

• 1/4 cup

  basil pesto, store-bought or homemade , divided

Instructions

1. Halve 1 pound cherry or grape tomatoes. Dice 1 medium shallot. Pat 4 salmon fillets dry with paper towels, then season on both sides with 1 teaspoon of the kosher salt and 1/4 teaspoon of the black pepper.

2. Heat 2 tablespoons of the olive oil in a large nonstick skillet with a lid over medium-high heat until shimmering. Add the salmon skin-side up and sear until golden-brown on the bottom, about 4 minutes.

3. Transfer the salmon skin-side down to a plate (it will not be cooked through). Add the remaining 2 tablespoons olive oil to the pan. Add the tomatoes and shallot, season with the remaining 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper, and cook, stirring occasionally, until the tomatoes begin to blister and burst, 1 to 2 minutes.

4. Reduce the heat to medium and return the salmon skin-side down to the pan, nestling it into the tomatoes. Spread 1/4 cup basil pesto onto the salmon with the back of a spoon. Cover and cook the salmon to desired doneness, 2 to 5 minutes depending on the thickness of the fillets. An instant-read thermometer inserted into the middle of the thickest fillet should register 120°F to 130°F for medium-rare or 135°F to 145°F if you prefer it more well-done.

Recipe Notes

Storage: Leftovers can be refrigerated in an airtight container for up to 2 days.

Sheela Prakash

Senior Contributing Food Editor

Sheela is the Senior Contributing Food Editor at Kitchn and the author of Mediterranean Every Day: Simple, Inspired Recipes for Feel-Good Food . She received her master's degree from the University of Gastronomic Sciences in Italy and is also a Registered Dietitian.

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Source : food