Pan seared salmon is quickly sautéed for a few minutes, then simmered with fresh chopped tomatoes and chopped onions and finished off with some chicken broth, lemon juice, lemon zest and fresh chopped parsley to create a zesty, juicy and flavorful salmon. The tomato-onion relish is so light and fresh tasting, it adds a delicious sauce to the salmon- even turning those ‘salmon-haters’ into loving this dish!
I haven’t made salmon in a while and was craving for it. This recipe happens to be one of my favorites. Served warm, the salmon is perfectly cooked! It’s tender, super moist and juicy, and it has a very refreshing taste because it’s finished with a touch of lemon juice and lemon zest.
Salmon can taste fishy at times, depending how you cook it. But this recipe is wonderful for salmon, because the chicken broth combined with the tomato-onion relish and lemon juice actually takes away that fishy taste and adds in the tangy, zesty and fresh flavors. So yummy!
First, I prep this dish by chopping all the vegetables, then grating some lemon zest and juicing half of a lemon. Next, I worked on cooking the salmon for a few minutes, then adding the tomato and onion relish and finishing it with some chicken broth, lemon juice and lemon zest. Makes a flavorful sauce for the salmon.
The total time to make this seafood dish is about approximately 15 to 20 minutes from start to finish. It turned out so good! Even my husband who is not crazy about salmon really enjoyed this dish. All you need to serve with this salmon is a side dish of polenta or mashed potatoes, or maybe just a simple green salad to complete the meal. Enjoy!
Pan Seared Salmon with Zesty Tomato-Onion Relish
- 2 salmon fillets – skin removed
- 1 large yellow onion- thinly chopped
- 3 garlic cloves – thinly sliced
- 3 small plum ripe tomatoes- chopped
- 1 cup chicken broth
- 1 tsp. Italian Seasonings -( I use McCormick)
- 1 Tbsp. lemon zest
- 1 Tbsp. lemon juice
- 2 Tbsp. fresh parsley
- 1 tsp. sea salt, divided
- 1/4 tsp. red pepper flakes
- 1/8 tsp. black pepper
- 2 Tbsp. canola oil ( or olive oil), divided
Zest and grate lemon peel for about 1 tablespoon, and squeeze 1 table of lemon juice. and set aside. Lightly season your salmon fillets with some sea salt and black pepper.
Preheat a large skilled on medium-high for 2 minutes.
Place 1 tablespoon of canola oil in pan and cook fish for 3 minutes on each side or until seared and browned. Remove salmon from pan and set aside.
Place the remaining 1 tablespoon of oil to the pan, add onions, garlic and salt; cook for about 3 minutes, or until onions have softened.
Reduce heat, add pepper flakes and sauté for another minute. Return salmon to pan and add chicken broth, tomatoes and Italian seasonings, cook and simmer for about 3 to 4 minutes until liquid has reduced a little.
Stir in the lemon zest, lemon juice and fresh parsley.
Turn off heat. Remove salmon from pan, transfer to a serving platter and add the tomato-onion relish on top and serve.
Have a great day! Thanks again for stopping by!