This pan seared salmon with summer salad of tomatoes, peaches, balsamic glaze, and basil is the perfect flavor packed 15 minute dinner.
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How this pan seared salmon with summer salad is gonna make your life easier
This summer has been hot, so I’m always on the look out for easy recipes that don’t require baking, and won’t heat up my apartment too much. This quick cooking salmon + peach and tomato salad is a great way to eat delicious seasonal produce without having to spend too much time or heat up your kitchen too much. Plus it takes 20 minutes at the most.
Why I love this recipe
Fresh local peaches are one of my favorite foods. I love eating peaches plain, but it’s so fun and yummy to incorporate peaches into other recipes. It also has a few of my favorite late summer ingredients: a tomato, fresh garden basil, lemon, and salmon. It’s so good!
How to make this pan seared salmon with summer salad
All you need is salmon, a tomato, peach, lemon juice, balsamic glaze, basil, and salt/pepper.
Heat a small skillet on the stove over medium-high heat. Wait until the skillet it hot, then spray with cooking spray and add salmon. Season with salt and pepper. Cook on first side for about 4 minutes, then flip.
While salmon is cooking, slice the tomato and peach. Slice into about 1/4 inch thick slices. You can chop them too, but I like these large slices because they’re quicker… and look better in the photo.
Cook salmon for about 4 minutes on the second side. Test for doneness by inserting an instant read thermometer into the thick part of the salmon or press on salmon with your finger. If it feels firm to the touch it’s done. You can also cut through the thickest part with a knife, if it’s flaky and slightly translucent, it’s done.
Top salmon with peach and tomato slices, squeeze lemon over fruit, drizzle balsamic glaze over fruit and add thinly sliced basil leaves. Add salt and pepper to taste as well. You’re ready to get eating.
I love eating each bite of salmon with a balsamic drizzled tomato and peach slice. The sweet tomato and peach, tangy balsamic, acidic lemon pairs really well with the buttery salmon. This really is a favorite recipe of mine. It’s as delicious as it is easy.
Use an instant read thermometer
I was gifted a Thermapen MK4 last year, and after forgetting more times than I’d like to admit, I’m a total thermometer convert. I will quickly test the doneness of meats in particular (the Thermapen is SO FAST!). It’s easier, faster, and doesn’t leave me slicing open a cut of meat potentially leaking out all the yummy juices. When using a thermometer, insert it into the thickest part of whatever you’re cooking, and make sure the tip isn’t touching the hot pan as that would give you a false reading.
How to make homemade balsamic glaze
I used to make this really yummy balsamic chicken. You reduce balsamic vinegar, which is really easy, but it takes a bit of time, smells REALLY STRONG!, and can easily be overcooked and turn hard. I’d recommend this simple Martha Stewart recipe if you’d like to make it yourself…. or just make it easy and buy premade balsamic glaze!
How to cook salmon
There are many cooking methods for salmon, but cooking it on the stove is my favorite. I feel like I have a bit more control/can watch over it better, and it’s faster than other methods. For this salmon dish, you just place a fresh or thawed salmon filet on a hot pan. Wait until the pan is hot to add the salmon. I like to cook mine over med-high heat (but closer to the medium temp). I usually cook mine really simply, using cooking spray, salt and pepper to season it. I cook it for about 4 minutes on the first side, flip the salmon with a spatula, and then check for doneness after 4 minutes on the second side. If it needs to cook longer, I’ll often turn the temperature down to medium, pour a tablespoon or two of water into the pan, and cover with a lid so it doesn’t get dried out or burned. The salmon will be done once it reaches 145 degrees in the thickest part, when it’s firm to the touch, or is flaky and slightly translucent upon cutting into it.
How do I find balsamic glaze
I bought mine at Sprouts, to make this delicious pear, prosciutto, and arugula flatbread pizza. You can find balsamic glaze (which is essentially reduced balsamic vinegar, so it’s thicker) in the dressings/vinegar section at your local grocery store.
Other recipes using salmon
How to use the remaining halves of peach and tomato
- Season tomato with salt and pepper and eat as is
- Add fresh mozzarella, basil, salt & pepper to tomato to make an easy caprese salad. Add remaining peach slices for an even better caprese salad.
- Eat the remaining peach plain
- Top vanilla ice cream with peach slices
Did you make this salmon recipe? leave me a comment to share how it turned out!
Pan Seared Salmon with Summer Salad
- cutting board
- small sautee pan
- cooking spray
- 1 4-6 ounce salmon filet thawed if previously frozen
- 1/2 whole peach
- 1/2 whole beefsteak tomato
- 1 tablespoon balsamic glaze I used Sprouts brand
- 1 teaspoon lemon juice
- 3 basil leaves
- salt and pepper to taste
- Preheat small skillet on stove over medium-high heat. Once pan is hot, spray with cooking spray and place a 4-6 oz salmon fillet on pan. Season with salt and pepper. Cook for 4 minutes, and then flip.
- While salmon is cooking, slice 1/2 of a tomato and 1/2 of a peach. Set aside.
- Chiffonade basil leaves by stacking 3+ basil leaves together. Roll them up into a cigar shape, then cut thin crosswise slices. Set aside.
- Remove salmon from pan once it's reached 145 degrees, or firm to the touch.
- Place salmon on a plate, top with tomato and peach slices, squeeze about a teaspoon of lemon juice over fruit, drizzle with about a tablespoon of balsamic glaze, then sprinkle thinly sliced basil over. Season with salt and pepper to taste.
- Use an instant read thermometer to check doneness of salmon
- Use fresh, in season tomatoes and peaches for the best flavor