Cast Iron Seared Salmon Recipe
herb breadcrumb, zucchini & summer squash, green beans, roasted tomato conserva
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Ingredients
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For the Salmon
For the Herb Breadcrumbs
For the Vegetables
For the Roasted Tomato Conserva
Method
Prepare the Roasted Tomato Conserva
- 1
Roast the Tomatoes
Preheat your oven to 375°F (190°C). Toss the cherry tomatoes with olive oil, salt, pepper, and balsamic vinegar. Spread them out on a baking sheet and roast for 20-25 minutes until they are blistered and soft.
Prepare the Veggies
- 2
Sauté the Vegetables
In a large skillet, heat olive oil over medium heat. Add the sliced zucchini and summer squash, season with salt and pepper, and sauté for about 5-7 minutes until tender. Add the green beans and cook for an additional 3-4 minutes. Remove from heat and set aside.
Cook the Salmon
- 3
Sear the Salmon
Heat a cast iron skillet over medium-high heat and add olive oil. Season the salmon fillets with salt and pepper. Once the oil is hot, place the salmon skin-side down in the skillet. Cook for 4-5 minutes until the skin is crispy, then flip and cook for another 3-4 minutes. During the last minute, sprinkle the herb breadcrumbs on top of each fillet and allow them to brown slightly.
Serve
- 4
Plate the Dish
On each plate, place a portion of the sautéed vegetables, top with a salmon fillet, and spoon the roasted tomato conserva over the top. Serve immediately.