Pan-Seared Salmon with Zesty Tomato-Onion Relish

Pan-Seared Salmon is quickly sautéed for a few minutes and simmered with a Zesty Tomato-Onion Relish.  Light and fresh tasting, the tomato-onion relish adds a delicious sauce to the salmon, turning those ‘salmon-haters’ into loving this dish!  This is a fast and easy recipe that whips up in one skillet and it’s ready in no time!

 

This recipe for pan-seared salmon happens to be one of my favorite recipes.  The tomatoes and chopped onions are finished off with some chicken broth, lemon juice, lemon zest, and fresh parsley to create a zesty, juicy, and flavorful salmon.

Served warm, this pan-seared salmon is perfectly cooked in one skillet and makes dinner ready in no time.

Tender, super moist, and juicy, with a refreshing taste, comes from adding in two simple ingredients, lemon juice with lemon zest.  So don’t leave them out.

 

 

Salmon can taste fishy at times, depending on 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!

For this recipe, you will need to prep all the vegetables, then grate some lemon zest and juice half of a lemon.

Next, cook the salmon for a few minutes, then add in the tomato-onion relish and finish it off with some chicken broth, lemon juice, and lemon zest.

Simple, quick, and easy!  The sauce always makes a flavorful sauce for this salmon dish.

 

 

*Follow along below, or jump down to the bottom of this post for our full recipe card.

Ingredients for Pan-Seared Salmon with Zesty Tomato-Onion Relish:

• 2 salmon fillets – skin removed

• 2 Tbsp. olive oil – divided

• 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

• 1/8 tsp. red pepper flakes

• fresh cracked black pepper

Directions for Pan-Seared Salmon:

1.  Zest and grated lemon peel for about 1 tablespoon and squeeze 1 table of lemon juice. and set aside.

2.  Lightly season your salmon fillets with some sea salt and black pepper.

3.  Heat a large skillet on medium-high for 2 minutes.
4.  Place 1 tablespoon of olive oil in the pan and cook fish for 3 minutes on each side or until seared and browned. Remove salmon from pan and set aside.

 

5.  Place the remaining 1 tablespoon of oil into the pan, add onions, garlic, and salt; cook for about 3 minutes, or until onions have softened.

6.  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 the liquid has reduced a little.

 

7.  Stir in the lemon zest, lemon juice, and fresh parsley, cover with a lid and continue to simmer for additional 2 minutes.
8.  Turn off the heat.  Remove salmon from pan, transfer to a serving platter and add the tomato-onion relish on top and serve.

Buon Appetito!

 

Do you LOVE Salmon?  …then try these!

•  Pasta with Smoked Salmon in a Creamy Sauce

•  Baked Salmon with Dijon Basil Pesto Sauce

•  Best Salmon Piccata

•  Pan-Seared Salmon with Teriyaki Ginger Sauce

•  Grilled Salmon Over Chilled Tomato Arugula Salad

 

 

   …Don’t forget to Pin and Share! 

 

Yield: 2

Pan-Seared Salmon with Zesty Tomato-Onion Relish

Print

Pan-Seared Salmon is quickly sautéed for a few minutes and simmered with a Zesty Tomato-Onion Relish. Light and fresh tasting, the tomato-onion relish adds a delicious sauce to the salmon, turning those 'salmon-haters' into loving this dish! This is a fast and easy recipe that whips up in one skillet and ready in less than 30 minutes!

Prep Time 10 minutes

Cook Time 15 minutes

Total Time 25 minutes

Ingredients

• 2 or 3 salmon fillets - skins removed
• 2 Tbps. olive oil (or canola oil) - divided
• 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
• 1/8 tsp. red pepper flakes
• fresh cracked black pepper to taste

Instructions

1. Zest and grated 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.
2. Preheat a large skillet on medium-high for 2 minutes.
3. Place 1 tablespoon of olive oil in the pan and cook fish for 3 minutes on each side or until seared and browned. Remove salmon from pan and set aside.
4. Place the remaining 1 tablespoon of oil into the pan, add onions, garlic, and salt; cook for about 3 minutes, or until onions have softened.
5. Reduce heat, add pepper flakes, and sauté for another minute.
6. Return salmon to pan and add chicken broth, tomatoes, and Italian seasonings, cook and simmer for about 3 to 4 minutes until the liquid has reduced a little.
7. Stir in the lemon zest, lemon juice, and fresh parsley. Cover with a lid and continue to simmer for an additional 2 to 3 minutes.
8. Turn off heat. Remove salmon from pan, transfer to a serving platter and add the tomato-onion relish on top and serve.
9. Serves 2 to 3

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Anna and Liz