One Pan Seared Salmon with Burst Cherry Tomatoes

PREPARATION

1. Prepare the Salmon: Begin by seasoning the salmon fillets generously with salt and pepper on all sides.
2. Heat a nonstick skillet over medium-high heat and add 1 tablespoon of Pompeian Robust Extra Virgin Olive Oil.
3. Place the salmon fillets in the skillet, skin side up. Sear them until crispy, about 3-4 minutes on each side. Use a fish spatula to flip the salmon carefully. Once seared to your liking (typically when the internal temperature reaches about 115 degrees for a slightly underdone center that will finish cooking later), remove the salmon from the pan and set aside, covered, to keep warm.
4. Create the Sauce: In the same skillet, add the remaining tablespoon of Pompeian Robust Extra Virgin Olive Oil.
5. Add the burst cherry tomatoes to the pan and cook until they start to burst and char slightly, about 15-20 minutes, stirring occasionally. This step is crucial as some tomatoes will form the sauce while others remain whole, adding texture.
6. Stir in the thinly sliced shallots and garlic, cooking just until they become aromatic and soften. Be mindful to add these after the tomatoes to prevent them from burning.
7. Sprinkle in the lemon zest and thyme, smoked paprika, seasoning again with salt and pepper. Stir well to incorporate all the flavors.
8. Finish the Dish: Return the seared salmon to the skillet, spooning the tomato and herb sauce over the fillets.
9. Let the salmon simmer in the sauce for an additional 5-6 minutes or until fully cooked (around 125-135 degrees, depending on your preference).
10. Finish the dish by squeezing fresh lemon juice over the salmon and garnishing with fresh thyme sprigs.Serving Suggestion: Serve this beautifully bright and flavorful dish directly from the pan for a rustic presentation. The robust flavors of Pompeian Robust Extra Virgin Olive Oil make this salmon not only delicious but also a visually appealing meal perfect for impressing guests or enjoying a special dinner at home.