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Pan-seared salmon with cherry tomatoes and mozzarella in a cast iron skillet

Pan-Seared Salmon with Cherry Tomatoes and Mozzarella

Golden pan-seared salmon with burst cherry tomatoes, Kalamata olives, and creamy marinated mozzarella -- a high-protein dinner ready in under 30 minutes.
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Prep Time 5 minutes
Cook Time 17 minutes
Total Time 22 minutes
Servings: 4 portions
Course: Dinner, Main Course
Cuisine: American, Mediterranean
Calories: 472
Ingredients Equipment Method Notes

Ingredients
  

  • 4 salmon filets (4 oz each) fresh or frozen
  • salt and pepper to taste
  • 2 tsp flour
  • 1.5 tbsp olive oil or oil from marinated mozzarella jar
  • 1 medium shallot sliced
  • 2 cloves garlic smashed and sliced thin
  • 2 cups cherry tomatoes red or yellow
  • 0.5 cup pitted Kalamata olives
  • 12 oz marinated mozzarella balls
  • 1 tbsp fresh oregano optional, to garnish

Equipment

  • Wide skillet or cast iron pan
  • Paper towels
  • Serrated knife

Method
 

  1. Thaw salmon completely if frozen. Pat every filet dry on both sides with paper towels.
  2. Season the skin side with salt and pepper. Sprinkle about 1 tsp of flour evenly over each filet.
  3. Heat a wide skillet over medium-high heat for about 2 minutes until very hot. Add 1 1/2 tbsp olive oil.
  4. Sear salmon skin side down for 3 to 4 minutes without touching it until the bottom is deep golden brown. Before flipping, season the top side with salt, pepper, and remaining flour.
  5. Flip salmon and cook for 1 to 2 more minutes until it barely starts to flake. Remove to a plate and cover loosely.
  6. Lower heat to medium. Add a drizzle of oil if the pan looks dry. Saute shallots for 1 to 2 minutes, then add garlic and cook another 1 to 2 minutes until fragrant.
  7. Add cherry tomatoes and cook for 3 to 5 minutes until they soften and a few begin to burst.
  8. Stir in halved olives and turn off the heat. Return salmon filets to the pan.
  9. Let pan cool 1 to 2 minutes then scatter mozzarella balls around the salmon. Do not add while pan is too hot or they will melt.
  10. Sprinkle with fresh oregano or 1 to 2 tsp dried. Serve immediately.

Notes

Use the oil from the marinated mozzarella jar for extra flavor. Substitute fresh mozzarella cut into 1-inch cubes if marinated balls are unavailable. Skip olives and add fresh lemon juice for a milder version. Pat salmon completely dry before searing for best crust results.