Garlic salmon with burst tomato sauce recipe

How to make:

1. Prepare the Salmon
Start by patting the salmon fillets dry using a paper towel. This helps the fish sear properly and develop a nice golden crust. Season both sides of the salmon with salt, black pepper, paprika, and a few drops of fresh lemon juice. Let it rest for about 5–10 minutes while you prepare the pan.

2. Sear the Salmon
Heat olive oil in a large skillet over medium heat. Once the oil is hot, place the salmon fillets skin-side down in the pan. Cook for about 4–5 minutes without moving them so the skin becomes crispy. Carefully flip the fillets and cook for another 3–4 minutes until the salmon is cooked through but still tender and flaky. Remove the salmon from the pan and set it aside.

3. Prepare the Burst Tomato Sauce
Using the same pan, add another drizzle of olive oil if needed. Add the minced garlic and sauté for about 30 seconds until fragrant. Then add the cherry tomatoes and cook them over medium heat.

4. Let the Tomatoes Burst
As the tomatoes heat up, they will begin to soften and burst naturally, releasing their sweet juices. Stir occasionally and gently press some of the tomatoes with a spoon to help create a rustic sauce texture.

5. Season the Sauce
Add red pepper flakes, salt, black pepper, and a small pinch of sugar if the tomatoes taste too acidic. Let the sauce simmer for about 4–5 minutes until it slightly thickens and becomes glossy.

6. Combine Salmon with Sauce
Return the cooked salmon fillets to the skillet and spoon the burst tomato sauce over the top. Let everything cook together for about 1–2 minutes so the salmon absorbs the flavours of the sauce.

7. Finish and Serve
Turn off the heat and sprinkle fresh basil and parsley over the dish. Serve immediately with rice, roasted vegetables, or crusty bread to soak up the flavourful tomato sauce.
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Notes:

• Cherry or grape tomatoes work best because they naturally burst and create a sweeter sauce.

• Avoid overcooking salmon; it should remain moist and flaky inside.

• Add a splash of white wine to the sauce for extra depth of flavour.

• This dish pairs well with quinoa, pasta, mashed potatoes, or steamed vegetables.

• A squeeze of fresh lemon juice before serving brightens the entire dish.