Parmesan Tomato Burst Salmon
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 đŸ¤©
Ingredients
- 1.5 lb1.5 lb1.5 lb Wild Caught Salmon Filet, skin off, cubed
- 2.5 Tbsp2.5 Tbsp2.5 Tbsp Garlic-Infused Olive Oil
- 0.5 tsp0.5 tsp0.5 tsp Kosher Salt
- 0.25 tsp0.25 tsp0.25 tsp Black Pepper
- 0.5 tsp0.5 tsp0.5 tsp dried Dill
- 0.25 tsp0.25 tsp0.25 tsp Paprika
- 10 oz10 oz10 oz Yellow Cherry Tomatoes
- 1.5 tsp1.5 tsp1.5 tsp Garlic, minced
- 1 tsp1 tsp1 tsp Lemon Juice
- 1 Tbsp1 Tbsp1 Tbsp Dried Parsley
- 0.25 cup0.25 cup0.25 cup Parmesan Cheese, grated
- 1 Tbsp1 Tbsp1 Tbsp Salted Butter
- 0.125 tsp0.125 tsp0.125 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.
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My Notes:
About This Recipe
Show nutritional information
Coconut Free Egg Free Entrées GAPS Gluten Free Grain Free Nut Free Pescetarian Seafood Shellfish Free Sugar FreeThis 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. |
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