Bright Tomato Salmon is just as sunny and gorgeous as its name suggests, both in how it looks and how it tastes. The salmon is tender, flaky, and the perfect blend of savory and sweet, enhanced by the creamy, aromatic, and vibrant tomato sauce. This is the sort of dish you would find at a high-class seafood restaurant, but you can whip up Bright Tomato Salmon in just 30 minutes. It certainly puts a new spin on weeknight dinners, one that will take your tastebuds for a spin!
Ingredients• 4 salmon fillets • fine sea salt, to taste • freshly-cracked black pepper, to taste • 1/3 cup olive oil, divided • 2 pounds cherry or grape tomatoes • 4 cloves garlic, pressed or finely minced • 1/2 teaspoon crushed red pepper flakes • 1/3 cup heavy cream, plus more to taste • 1/3 cup fresh basil leaves, plus more for garnish, roughly torn and packed • 1 ounce parmesan cheese, freshly grated, plus more for sprinkling
Season the salmon fillets generously with salt and pepper.
Heat 1 tablespoon olive oil in a large non-stick skillet over medium-high heat.
Place the salmon flesh-side-down in the skillet and sear until golden, about 2-3 minutes. Try not to disturb the salmon as it sears to ensure the most even sear.
Flip the salmon and cook until nearly cooked through, for about 2 minutes.
Transfer the salmon to a plate.
Add the remaining olive oil to the pan.
Reduce the heat to medium.
Add the tomatoes, garlic, and crushed red pepper flakes, tossing them gently until everything is coated in the oil.
Cook, stirring occasionally, until the tomatoes have all burst and the released juices have thickened into something like a sauce.
Gently stir in the cream, basil, parmesan, salt, and pepper until combined.
Nestle the salmon fillets into the sauce and braise them until the salmon is cooked to a minimum of 145 degrees F internally, about 1-2 minutes.
Taste for seasoning.
Serve garnished with basil and parmesan.