one skillet blistered tomato basil marsala salmon
A hearty, summer, tomato-y skillet dinner because I just can't stop buying cherry tomatoes.
Ingredients
- 1 1/2 lb salmon
- 1 tbsp smoked paprika
- 1 tsp dried oregano
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/4 tsp cayenne pepper
- 1/4 tsp black pepper
- 2 tbsp butter
- 2 tbsp fresh oregano, chopped
- 4 cloves garlic, minced
- 1 cup sweet marsala wine
- 3/4 cup vegetable broth, or water
- 1/2 cup canned full-fat coconut milk, or heavy cream
- 2 cups cherry tomatoes, halved if large
- fresh basil, for serving
Instructions
- Pat the salmon very dry and slice into 4-6 oz filets. Toss together the smoked paprika, oregano, garlic powder, onion powder, cayenne pepper, black pepper, and a pinch of salt. Rub the mixture all over the salmon to coat.
- Drizzle 2 tablespoons olive oil in a large skillet over medium heat. Add the salmon skin-side down and sear 4 minutes, then flip and sear an additional 3-4 minutes until opaque and crisp. Move to a plate.
- In the same skillet, melt the butter. Stir in the garlic and oregano for 30-60 seconds until fragrant, then pour in the marsala wine. Simmer until reduced by half, about 2-3 minutes. Pour in the broth, coconut milk/heavy cream, and 1 1/2 cups of the tomatoes. Heat until the sauce thickens slightly and the tomatoes begin to burst, about 5 minutes longer. Season to taste with salt and pepper.I
- Nestle the salmon back into the skillet to warm through.
- In a small bowl, toss the remaining tomatoes with 1 tablespoon of olive oil and a pinch of salt and pepper. Arrange on top of the warm salmon and garnish with fresh basil.