Pan Seared Salmon with Summer Salad
This pan seared salmon with summer salad of tomatoes, peaches, balsamic glaze, and basil is the perfect flavor packed 15 minute dinner.
Servings 1 person
Equipment
- cutting board
- knife
- small sautee pan
- spatula
Ingredients
- cooking spray
- 1 4-6 ounce salmon filet thawed if previously frozen
- ½ whole peach
- ½ whole beefsteak tomato
- 1 tablespoon balsamic glaze I used Sprouts brand
- 1 teaspoon lemon juice
- 3 basil leaves
- salt and pepper to taste
Instructions
- Heat a small skillet on the stove over medium-high heat. Wait until the skillet it hot, then spray with cooking spray and add a 4 oz salmon filet. Season with salt and pepper. Cook on first side for about 4 minutes, then flip.
- While salmon is cooking, slice ½ each tomato and peach. Slice into about ¼ inch thick slices.
- 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.
- Top salmon with peach and tomato slices, squeeze 1 teaspoon lemon juice over fruit, drizzle 1 tablespoon balsamic glaze over fruit and add 3 thinly sliced basil leaves. Add salt and pepper to taste as well.
Video
Notes
- You can also cut through the thickest part with a knife, if it's flaky and slightly translucent, it's done.
- You can chop peaches too, but I like these large slices because they're quicker... and look better in the photo.
- Use an instant read thermometer to test doneness of the salmon