Pan-Roasted Naked Salmon with Tomatoes, Capers, and Dill

This recipe creates a bright and rustic tomato sauce for crisped salmon fillets. It's super easy and you'll have a fresh tasting dish on the table in about 30 minutes. 

Servings: 4

Prep Time: 8 minutes

Cooking Time: 14 minutes

Total Time: 22 minutes

Ingredients

  • 4 skin on Stew's Naked Salmon Fillets (about 6 oz. each)
  • 1 pint Cherry Tomatoes, halved
  • 1 Tbsp. Capers, drained
  • 2 Tbsp. Red Wine Vinegar
  • 1/2 teaspoon Stew's Kosher Salt, divided
  • 3 Tbsp. Stew's 100% Italian Extra Virgin Olive Oil
  • 1/4 teaspoon Stew's Fine Ground Black Pepper
  • 2 Tbsp. Vegetable Oil
  • 1 Tbsp. chopped Dill

Directions

  1. Preheat oven to 425°F.

  2. In a small bowl, add the tomatoes, capers, vinegar, ¼ teaspoon salt, and toss together.

  3. In a medium ovenproof skillet, heat 1 tablespoon of the olive oil over medium-high heat. Season the salmon fillets with the remaining salt and pepper.

  4. Add the salmon fillets to the pan skin-side up and cook until bottoms are golden brown, 3-4 minutes.

  5. Flip the salmon over and place the skillet in the oven. Roast about 7 minutes or until salmon is cooked through. Remove the salmon fillets to a platter and reserve warm.

  6. Place a separate skillet over medium-high heat, add the tomato mixture, vegetable oil and remaining olive oil. Cook until tomatoes soften, about 2 – 3 minutes.

  7. Pour over the fish, sprinkle with the chopped dill and serve.

Shop Recipe Ingredients