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Skillet Salmon with Cherry Tomatoes

Yields4 ServingsTotal Time30 mins

Salmon cooked in a cast iron skillet.

 2 cups cherry tomatoes, halved
 1 tbsp olive oil
 ¼ tsp kosher salt
 ¼ tsp pepper
 2 garlic cloves
 ¾ cup reduced-sodium chicken broth
 4 salmon fillets (6 ounces each)
 1 cup brown onion, diced

Preheat oven to 425° F and place tomatoes and onion in a 15x10x1 inch baking pan lined with foil. Drizzle with oil, sprinkle with salt and pepper. Roast for 10-15 minutes, stirring occasionally.


Sprinkle the salmon fillets with salt and pepper. Grease a large cast iron skillet and heat over medium-high heat. Place fillets in pan and cook for 3 minutes on each side. Remove from pan.


Add garlic to the pan and stir for 1 minute. Add broth, and stir occasionally. Bring to a boil and cook until liquid is reduced to half, about 1-2 minutes. Add in roasted tomatoes, onion and the salmon to the pan. Cook for 5-7 minutes.

Nutrition Facts

Servings 4