Summer Salmon Skillet By Brooke Caison

by Stephanie Shanfeld

If you turn on the oven this summer, it better be worth it, and this spiced, tomato-y summer salmon skillet is 110% worth it. To make this low-lift, 25-minute dinner main, salmon fillets are dusted with cumin and paprika, rubbed with spicy harissa paste, and roasted alongside cherry tomatoes, shallots, and garlic, then topped with fresh dill and creamy feta. I fell in love with harissa roasted salmon when developing my recipe for everything bagel crusted salmon, and this version is even simpler, coming together in a single skillet in the oven with only 5 minutes of prep. This is the perfect protein to pair with a tray of crispy roasted potatoes, rice pilaf, or golden girl salad and your favorite glass of buttery white wine.

If you manage to have any leftovers (lucky you!), refrigerate them in an airtight container for up to 3 days.

Directions

1. Step 1 Arrange a rack in center of oven; place a large stainless steel or cast-iron skillet on rack. Preheat oven to 450°.
2. Step 2 Pat salmon dry; season all over with cumin, paprika, and 1 1/2 tsp. salt. Rub one side of each fillet with harissa paste.
3. Step 3 In a medium bowl, toss shallot, garlic, tomatoes, and 1 Tbsp. oil; season with remaining 3/4 tsp. salt and toss again to combine.
4. Step 4 Using an oven mitt or dry kitchen towel, remove skillet from oven and drizzle in remaining 2 Tbsp. oil. Arrange salmon in skillet harissa side up, then scatter tomato mixture around fish.
5. Step 5 Bake until salmon flesh easily flakes with a fork and tomatoes are softened, 9 to 11 minutes.
6. Step 6 Top salmon and tomatoes with feta and dill.