Entrée: United States – Pan-Seared Salmon with Tomato and Parsley Salsa

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 10 min

Cook 10 min

Additional 5 min

Total 20 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

4 salmon fillets (6 oz (170 g) each)
Salt and pepper to taste
1–2 tbsp (15–30 ml) olive oil
2 ripe tomatoes, seeded and diced
1 / 4 cup (15 g) chopped fresh parsley
1 small shallot or 1 / 4 red onion, finely chopped
1 tbsp (15 ml) lemon juice or red wine vinegar
Salt and pepper to taste

Show original ingredient measurements

4 salmon fillets (6 oz / 170 g each)
Salt and pepper to taste
1–2 tbsp (15–30 ml) olive oil
2 ripe tomatoes, seeded and diced
1 / 4 cup (15 g) chopped fresh parsley
1 small shallot or 1 / 4 red onion, finely chopped
1 tbsp (15 ml) lemon juice or red wine vinegar
Salt and pepper to taste

Instructions

1. Combine diced tomatoes, parsley, shallot, lemon juice, salt, and pepper in a bowl; set salsa aside to marry.
2. Pat salmon dry, season both sides with salt and pepper.
3. Heat olive oil in a skillet over medium-high heat until shimmering.
4. Place salmon skin-side up (or skin-side down if preferred) and sear 3–4 minutes per side, adjusting until cooked to desired doneness.
5. Transfer salmon to plates and spoon the tomato-parsley salsa over each fillet before serving.