This one pot salmon dish focuses on summer tomatoes bursting with flavor that’s enhanced by dill, parsley, garlic, and Parmesan. My daughter Liv hates salmon but she loves this dish. Oh, and it takes less than 20 min to make 🤩
1 1/2 lb Wild Caught Salmon Filet, skin off, cubed
2 1/2 Tbsp Garlic-Infused Olive Oil
1/2 tsp Kosher Salt
1/4 tsp Black Pepper
1/2 tsp dried Dill
1/4 tsp Paprika
10 oz Cherry Tomatoes
1 1/2 tsp Garlic, minced
1 tsp Lemon Juice
1 Tbsp Dried Parsley
1/4 cup Parmesan Cheese, grated
1 Tbsp Salted Butter
1/8 tsp Red Pepper Flakes
1
Heat a large pan on medium-low heat.
2
Add the garlic oil in the skillet.
3
Season the salmon with salt, pepper, dill, and paprika. Cook a few minutes on each side.
4
Mix in the tomatoes, garlic, and lemon juice.
5
Add the parsley, Parmesan cheese, butter, and red pepper flakes. Stir altogether.
6
Use a thermometer to ensure the salmon is 145F. Enjoy served over quinoa.
Ingredients
1 1/2 lb Wild Caught Salmon Filet, skin off, cubed
2 1/2 Tbsp Garlic-Infused Olive Oil
1/2 tsp Kosher Salt
1/4 tsp Black Pepper
1/2 tsp dried Dill
1/4 tsp Paprika
10 oz Cherry Tomatoes
1 1/2 tsp Garlic, minced
1 tsp Lemon Juice
1 Tbsp Dried Parsley
1/4 cup Parmesan Cheese, grated
1 Tbsp Salted Butter
1/8 tsp Red Pepper Flakes
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