Parmesan Tomato Burst Salmon (Edit recipe)

This one pot salmon dish focuses on summer tomatoes bursting with flavor that’s enhanced by dill, parsley, garlic, and Parmesan. My daughter Liv hates salmon but she loves this dish. Oh, and it takes less than 20 min to make 🤩

5 minutes

15 minutes

Difficulty:

Intermediate

Show nutritional information

This is our estimate based on online research.
Calories:	360
Fat:	23 g
Carbohydrates:	3 g
Protein:	33 g
Cholesterol:	92 g
Sodium:	323 mg
Fiber:	1 g
Sugars:	1 g
Calculated per serving.

by LivLaughCook

View original recipe

Serves: 4

Ingredients

1.5 lb Wild Caught Salmon Filet, skin off, cubed
2.5 Tbsp Garlic-Infused Olive Oil
0.5 tsp Kosher Salt
0.25 tsp Black Pepper
0.5 tsp dried Dill
0.25 tsp Paprika
10 oz Yellow Cherry Tomatoes
1.5 tsp Garlic, minced
1 tsp Lemon Juice
1 Tbsp Dried Parsley
0.25 cup Parmesan Cheese, grated
1 Tbsp Salted Butter
0.125 tsp Red Pepper Flakes

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Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Heat a large pan on medium-low heat.
Add the garlic oil in the skillet.
Season the salmon with salt, pepper, dill, and paprika. Cook a few minutes on each side.
Mix in the tomatoes, garlic, and lemon juice.
Add the parsley, Parmesan cheese, butter, and red pepper flakes. Stir altogether.
Use a thermometer to ensure the salmon is 145F. Enjoy served over quinoa.