Salmon with Orecchiette, Zucchini, and Cherry Tomatoes
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Bring a large pot of salted water to a boil; add the zucchini to the pot and cook for 3 minutes, or until tender (but not falling apart).
With a slotted spoon or hand strainer, carefully remove the zucchini from the pot, shaking off any excess water. Transfer to a large bowl.
Add the garlic, cherry tomatoes, basil, oregano, vinegar, and 3 tablespoons of olive oil to the bowl; stir gently to combine and then season with salt and pepper to taste. Cover with foil to keep warm and set aside until ready to serve.
Bring the pot of salted water back to a boil; add the pasta to the pot and cook, stirring frequently until the pasta is al dente, about 2 minutes less than what is recommended on the box.
Drain the pasta and transfer to the bowl with the zucchini mixture; toss well to combine and allow the pasta to absorb the sauce; quickly cover with foil to keep warm.
Meanwhile, heat a large non-stick sauté pan over medium-high heat.
Rub the remaining tablespoon of olive oil on the flesh sides of the salmon filets and season with salt and pepper.
Place the filets in the preheated pan, skin side up, cover tightly, and cook until the bottoms have a toasted, brown crust, about 3 to 4 minutes. Remove the cover, gently peel away the salmon skins, and discard.
To serve, remove the garlic from the pasta mixture and then divide the pasta among 4 warm plates. Add a salmon filet, crust side up, to each plate and drizzle any leftover sauce from the pasta over the fish. Serve immediatley.
Salmon and Tomatoes in Foil
Linda Xiao for The New York Times. Food Stylist: Simon Andrews.
Here is a simple recipe for salmon prepared en papillote (a fancy name for “in paper,” though like most everyone else these days, you will use aluminum foil). Layer salmon, tomato and basil on lightly oiled foil and wrap it all up — you can even do it a night before cooking. When the time for dinner comes, you can steam, grill, roast or pan-grill the packages — though our testing shows roasting is easiest. You can substitute almost anything comparable for each of the ingredients: salmon can be replaced by any fish steak or fillet, or by boneless, skinless chicken breast. The herb and vegetable can also be varied at will, as long as the vegetable will finish cooking at the same time as the protein: if you were cooking broccoli, for example, you would have to cut it into small pieces if carrots, you'd have to parboil them.
- Fill a pot with water, add salt and pasta, and cook according to the instructions on the pack
- In a pan, put 2 teaspoons of butter along with the garlic and the onion and cook until golden brown on a medium-high heat
- Add the zucchini and cook for another 5-10 minutes until they soften. Make sure to stir gently from time to time with a wooden spoon
- Once the zucchini is done, put it aside on a plate
- Add again 2 teaspoons of butter in the same pan and add the salmon. Cook until it has a nice brown colour 7 minutes should be enough
- By the time you finish with these steps your pasta should be cooked. Strain and place back in the pot
- Add the cooked zucchini and salmon to the pasta, as well as the cream cheese and stir together gently
- Add salt and pepper to taste.
What did you think of Anna's creamy and delicious salmon and zucchini pasta? If you enjoyed it, you'll find lots more healthy recipes on her blog Stralthy! Go and say hello!
Salmon with Zucchini and Spaghetti
In many ways, this Salmon with Zucchini and Thin Spaghetti is more about cooking technique, than it is about the specific ingredients we used to make this quick and easy dinner.
Of course – the flavors we put together in this dish are fantastic. But as long as you follow a few basic steps as you cook, the sky’s the limit in terms of mixing and matching or swapping in other ingredients to make this recipe your own.
It’s easy to make this delicious family meal any night of the week! As you might be able to guess from the name of this recipe – Salmon with Zucchini and Thin Spaghetti – we’re sharing this dish as a way to use some of your wonderful garden zucchini that is growing and ripening so fast these days.
But if you have yellow summer squash – by all means swap that in instead. If you don’t like salmon – swap in another favorite fish or meat!
We added some other fresh garden veggies – sweet, ripe cherry tomatoes and zesty banana peppers, plus garden-grown basil and flat-leaf parsley in a creamy sauce – but you could swap in bell peppers or eggplant if you have that growing like crazy in your garden. You can even swap in different herbs – like tarragon or sage – for a completely different flavor profile in the cream sauce.
One of the tricks to this Salmon with Zucchini and Thin Spaghetti is to cut the vegetables in a similar shape as the pasta you decide to use. We chose a thin spaghetti – and hand-cut our zucchini and peppers into spaghetti-like strands. Doing this allowed everything to blend together and cling to the strands of cooked pasta. (If you’d like, you can use a spiralizer with the thinnest blade to cut your zucchini.)
But any other pasta shape will do! If you are choosing a broader pasta shape like farfalle or penne, we suggest cutting your zucchini and peppers into chunks instead. (The cooking time may vary if you do so.)
We hope you enjoy this Salmon with Zucchini and Thin Spaghetti – it’s a wonderful taste of summer!
HOW TO MAKE A CREAMY SAUCE TO SERVE WITH SALMON
- Wipe down the skillet, melt some butter, and add cherry tomatoes to the skillet cook for a few minutes before adding in the spinach.
- Once spinach has wilted, you will stir in the evaporated milk, some grated parmesan cheese, and herbs.
- Place salmon fillets back in the skillet and let cook for about 3 minutes, or until everything is heated through.
Ain’t that a pan of green and red beauty!? It’s just SO GOOD, you’ll want to smother everything with it!
This is a great throw-together pan seared salmon recipe fit for a queen! It’s a super easy and so, so flavorful meal to make during the week, but also good enough to serve at your next fancy dinner party.
MORE DELICIOUS SALMON RECIPES:
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One of the things that we love most about cherry tomatoes is that&mdashunlike other varieties&mdashthey're readily available year-round. They're as easy to find in grocery stores as they are at the farmers' market, and that's good news for anyone who can't get enough of their bright color, juiciness, or versatility. Best of all, there are so many different ways to enjoy cherry tomatoes in your own cooking, but if you're strapped for ideas, we're sharing 40 of our best and brightest recipes.
When choosing cherry tomatoes, look for packages of red, orange, or yellow (or a combination!) for fiery color in every bite. Choose ones that are unbruised and have no visible wrinkles or squished spots these are all signs that they are past their peak. They're at their best when stored at room temperature when refrigerated, they start to lose their flavor and some texture.
Cherry tomatoes are a favorite ingredient in Mediterranean cooking&mdashtomatoes paired with basil, mozzarella, and extra-virgin olive oil are always a winning combination. We took that to the next level by roasting them in a one-skillet appetizer recipe, swirled and twirled them with pasta of every shape and size, and even served them over breaded chicken. Toss them with ingredients such as feta cheese, anchovies, capers, and roasted red peppers for authentic seaside flavor.
While tomatoes really shine in summer, cherry tomatoes can be used in comforting winter recipes, too, such as a one-pan roast chicken dinner or spicy steamed mussels. Next time you pick up a pint or two of cherry tomatoes, turn to these recipes that make use of these petite tomatoes.
Salmon with Cherry Tomatoes
Ingredients US Metric
- 3 tablespoons extra-virgin olive oil
- Four (6-ounce) wild salmon fillets (or substitute arctic char or striped bass)
- 3/4 teaspoon coarse salt
- 1/2 teaspoon freshly ground black pepper
- 4 garlic cloves, peeled and halved
- 3 pints multicolored cherry tomatoes
- 1/2 cup thinly sliced basil leaves
- 2 shallots, thinly sliced
Preheat oven to 400°F (204°C).
Heat a large ovenproof skillet over high heat. Add 1 tablespoon oil to the skillet and swirl to coat. Sprinkle the fillets with 1/2 teaspoon salt and 1/4 teaspoon pepper. Add the fillets, skin-side down, to the skillet and sauté for 2 minutes. Place the skillet in the oven until the salmon is the desired degree of doneness, about 3 minutes for medium-rare and up to 8 minutes for well-done, depending on the thickness of your salmon fillets.
Heat a large cast-iron skillet over medium heat. Add the remaining 2 tablespoons oil to the skillet and swirl to coat. Add the garlic and cook for 2 minutes or until lightly browned, stirring occasionally. Increase the heat to medium-high. Add the tomatoes to the skillet and sauté for 2 minutes or until the skins blister, stirring frequently. Remove the skillet from the heat. Sprinkle the remaining 1/4 teaspoon salt, remaining 1/4 teaspoon pepper, basil, and shallots over the tomato mixture and toss to combine. Spoon the tomato mixture over or alongside the salmon.
Recipe Testers' Reviews
This was a simple, delicious recipe that I will certainly make again. Next time I’ll try to make it even more of a one-pan supper by roasting the tomatoes in the oven instead of on the stovetop. I did add a couple more minutes to the cooking time since I wanted my salmon a little more done. (My salmon fillets were about 3/4 inch thick.) The next day I flaked the leftover salmon, mixed in a dollop of mayonnaise, and had a delicious salmon salad.
This recipe produced some of the best-tasting, moistest salmon I’ve ever had, and the tomatoes were wonderful little explosions of sweet tartness. It’s a great weeknight meal as it’s fast and easy. Things do move quickly, so you need to have everything prepped and ready to go, including preheating the skillet for the tomatoes so it’s ready as soon as you put the salmon in the oven. I used salmon fillets that were about ¾ inch thick and it took them about 5 minutes in the oven to be just cooked through.
This is a quick and easy weeknight dish that bursts with flavor and looks beautiful on the plate. I served the fish and multicolored tomatoes over plain white rice, which enhanced the appearance even more. My salmon fillets were about 1/2-inch thick. I wouldn’t change the cooking time for the fish. They were in the oven for the 3 minutes specified and were what I consider cooked through (not rare or medium-rare). It took 7 minutes for the tomatoes to be cooked enough, though, and they could have gone a wee bit longer. My initial inclination was to start them before the salmon, but I followed the recipe. My hunch was right, and I think this would work better in reverse order. I only made 2 salmon fillets but made the entire amount of tomatoes, thinking the tomatoes would be a good accompaniment to other dishes. The proportions for them are correct, and seeing the amount left over, the recipe would be right for 4 fillets total.
When it comes to certain things, I am a purist. Salmon is one of those things. We only eat wild salmon, and when we do, we don’t gild the lily. We had a piece of Copper River salmon which we used for this recipe. Our fillet was 1 1/4-inches thick. We started it skin side down. After 3 minutes we flipped it over for just 1 to 1 1/2 minutes more, because we like our salmon cooked medium rare. The finished product was flaky and very moist. The blistered tomato mixture was wonderful. I took the garlic halves out of the pan after they had flavored the oil. I had questioned whether or not I would care for what I thought would be raw slices of shallot. However, the residual heat from the tomatoes made the shallots soft and sweet. The combination of all of the flavors was wonderful. For the most part, we used this as a side dish for the salmon, since we wanted to taste the salmon on its own also. This dish was great with some nutty orzo served along side it. Not only will I serve the tomato mixture with salmon again, I am thinking of other uses for the blistered cherry tomato mixture. It can be thrown together so easily and so quickly. No recipe really required.
Tomatoes and salmon are a wonderful combination. I loved how the blistered tomatoes were both warm and firm at the same time with a little bit of smokiness from the cast-iron skillet. The salmon I used was a beautiful wild Alaskan salmon, nice firm fillets, with skin on, and about 2-inches thick. I would start it on the stove next time with the skin side down, crisp that up, flip it to the flesh side down for just a little bit, then finish in the oven. It took about 10 minutes in the oven for my fillets to reach medium rare (still quite pink in the middle, which is my favorite way). Now a little note of caution here, don’t grab that pan handle after it comes out of the oven! We are all so used to seeing a skillet on the stove and taking hold of that handle, but once it has come from the oven it is very, very hot. I have a little silicone cuff that fits my skillet that I use just to insure that I don’t do just that. Now onto those yummy tomatoes. I got my skillet quite hot and really blistered the tomatoes. They were really yummy, but I do think next time I’ll add the shallots when I add the garlic for a little longer sauté, and then add the rest of the ingredients. All-in-all, a delicious meal that the whole family devoured.
I made this for my daughter and myself, and I’ll be preparing this again. This is an easy and delicious way to make salmon. It looks great on the plate, too. I’d never thought of serving salmon with tomatoes, garlic, shallots, and basil, but it was fantastic together. I was skeptical about not turning the salmon, but it turned out perfectly browned, moist, and delicious. My salmon was about an inch thick and was perfectly cooked to medium-well after the suggested 3 minutes in the oven. I couldn’t find multicolored tomatoes, but I know a little stand where they grow their own multicolored ones and I’ll be making this again when they are in season.
This was a lovely entree that didn’t taste like it came together quickly. I had 1 inch salmon fillets, which needed almost 4 minutes to sear. Although the recipe didn’t mention it, I flipped the fish over before placing the skillet in the oven. I roasted the salmon for another 4 minutes so that it was mostly cooked but still a bit pink in the center. I added the garlic to the pan as per the recipe but it got too brown while the tomatoes cooked, so I fished the garlic out. After the tomatoes were softened, I added fresh, chopped garlic to the pan and sautéed it for about 30 seconds. I also added the shallots at the same time to gently wilt them, as I dislike them when they’re raw. The tomatoes left a nice fond in the pan, which I would have loved to have deglazed with a splash of wine.
Delicious and simple, this is a perfect meal for a weeknight. I loved the bite of the shallots. My salmon fillet was just over an inch thick and took about 8 minutes in the oven to cook through.
The blistered tomato mixture combined with the salmon filets was delicious. This recipe is very easy and can be made in about 15 minutes. I used salmon filets that were 1 1/4-inches thick. I seared them for 2 minutes and finished them in the oven for another 3 minutes to get them to an internal temperature of 135°F (57°C). With another 5 degrees of carryover cooking while the fillets rested, they were perfectly cooked to medium doneness. I was surprised that the recipe did not say to turn the filets over before putting them in the oven, and as a result, the skin side of filets was a bit less crisp than I like. I didn’t think my taster would like the raw shallots in the garnish and so I took the liberty of adding them to the tomatoes for the last minute of cooking. This gave them more of a caramelized finish rather than a raw “oniony” flavor, which I think was an improvement to an already great recipe.
Salmon with Blistered Cherry Tomatoes was a fast and delicious dish that could easily be used for company. I served this with oven-fried new potatoes on the side. The basil added color and an herbal tone to the side tomatoes. My fillets were 3/4-inch thick at the widest part, and I cooked them to a flakey yet not totally set center (just the way we like salmon). The first side we seared for 2 minutes, then we flipped it and cooked it for 3 1/2 to 4 minutes on the second side. I used a cast-iron skillet for the tomatoes and it did a fantastic job blistering them. We loved the combination of flavors, but I think I’ll add olives to the blistered tomatoes next time. I think that salty tang of the olives would be great with each bite.
Simple to prepare and bursting with flavor. I suggest fillets from the center portion of a side of salmon and are consistent in thickness. Mine were 1/2-inch thick.
This recipe makes a quick, light meal for any day of the week. I chose to use Arctic char instead of salmon. The fish fillets were about 1/2-inch thick and took a total of 8 minutes to cook through until almost opaque in the center (3 minutes to sear the fish before I put it in the oven for another 5 minutes). It was done but not overdone. The assorted mini heirloom tomatoes and the basil make a bright complement. You can taste the garlic without it being overpowering. This is fast, tasty, healthy and something I would make again anytime. This might also be nice if the fish were done in a grill pan and if the tomatoes were finished in the oven while the fish cooked.
This was quick, easy, and tasty. I used one piece of salmon, about an inch thick at the thickest point, and cooked it in a cast iron skillet. I seared it for 2 minutes, transferred it to the oven for 3 minutes, and let it rest in the pan, uncovered, while I cooked the tomatoes. There was some residual cooking in the hot pan. It was perfectly cooked for us. I added the shallots to the tomatoes on the heat for a couple of minutes at the end so they would not taste so raw.
Very easy recipe. Since there are not many ingredients involved, the quality of the fish should be top notch. I used wild King salmon fillets, which worked very well. I was not able to get really good tomatoes, but even with the greenhouse grown variety, this dish turned out to be very nice. The fillet I got was about 1 inch thick. Though I like it glassy—almost rare—in the middle, I had to cook the fish for 7 minutes in the oven as after 3 minutes it was still raw.The tomatoes needed a little bit more time, too. By the time, they were blistered, the garlic was almost burned. Next time, I would add the garlic just seconds before I add the tomatoes. Oh, and I will wait until summer to try the recipe again, when I can get good tomatoes. But it’s a good, easy, straightforward recipe.
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Keep in mind this comment is from the Pacific Northwest Coast, i.e., WA/OR. The fish in this recipe picture is waaaaaay over done. Perhaps it’s Atlantic salmon? In that case, why bother (regional snobbery). If it’s wild-caught, leave it a little pink inside and learn to tell if it’s done by pressing on it with your finger.
Sheila, we were granted permission to use the photo by the book publisher, so we can’t say as to whether it’s Atlantic although we agree that it does miss that lovely orangish rosy hue of proper wild West Coast salmon. As for doneness, we respect how you like yours cooked, and we also respect that others prefer their salmon to flake. Fortunately we can each cook our own to our satisfaction! Thanks for the tip about pressing it with your finger. Hope you love this recipe!
Nice recipe! Made for a guick easy dinner full of bright flavors. Will make this again. After reading the testers comments, I felt free to follow some ideas so we could make this with the ingredients at home. We were short on tomatoes and fresh basil but it came out great, although we would have enjoyed the full amount of tomatoes and the fresh basil. My garlic browned quickly (guessing my oil was to hot) so I pulled it out of the pan before blistering the tomatoes. Tossed our tomato mixture with some blanched snow peas and served it with orzo. A healthy meal on the table in under 25 minutes from from when I turned the oven on to preheat.
- 2 zucchini cut in half lengthwise, then cut into 1/2-inch half moons
- 2 cups quartered ripe tomatoes
- ½ onion, minced
- 3 cloves garlic, minced
- ½ teaspoon crushed red pepper flakes
- ¼ cup olive oil
- salt and pepper to taste
- ½ cup grated Parmesan cheese
- 1 tablespoon chopped fresh basil
Preheat oven to 450 degrees F (230 degrees C). Lightly grease a 9x13 inch baking dish.
Combine the zucchini, tomatoes, onion, garlic, and red pepper flakes in the prepared baking dish. Drizzle with the olive oil, season with salt and pepper, and mix well.
Place in preheated oven. Roast until vegetables are tender and slightly golden, about 18 minutes. Remove from oven sprinkle with the Parmesan cheese and basil.
One Sheet Pan Herb Crusted Salmon with Garlicky Green Beans & Cherry Tomatoes
When any meal I make tastes good I celebrate. When any meal I make tastes good, looks way more difficult than it actually is to create, and is crazy easy to clean up I dance a little jig in unedited pure joy. Really, I do dance a little jig. And that little jig is currently happening thanks to my drool-worthy, uber healthy, one sheet pan salmon with garlicky green beans and cherry tomatoes.
It’s a delightful recipe to have up your sleeve, as it’s just as easy as it is elegant. It makes for a wonderfully elevated weeknight meal (we’re still making weeknight meals a priority), while also serving as an instant crowd-pleaser for any dinner party. And while I’m not personally a huge salmon fan, even I can always be tempted with one of these herb crusted, wild-caught salmon filets alongside some of my favorite vibrant, seasonal veggies.
For today’s one sheet pan salmon, I topped the salmon filets with an homemade herb mixture of minced garlic, chopped parsley, thyme, oregano, basil, a little rosemary and olive oil from my herb garden (check out our easy indoor herb garden tutorial). I then added fresh, farmers market green beans and heirloom cherry tomatoes onto the sheet with the salmon filets. You can, of course, include any of your favorite seasonal vegetables here I like to use whatever I’ve picked up in my farmers market haul from the weekend before.
In true one-sheet-pan form, I baked everything on a baking sheet lined with parchment paper, which preserves my sheet pan and allows for the easiest clean up. Plus there’s just something about how well all of these flavors bake and meld together that really just makes this an A+ all around. Tell me, do you think you’ll give my one sheet pan salmon a go? Truly, MKR
- 2 tablespoons extra-virgin olive oil
- 1 finely chopped shallot, about 1/4 cup
- 1 small zucchini, 7 1/2 ounces, halved lengthwise and cut crosswise into 1/2-inch-thick half moons
- 1 1/2 pounds cherry tomatoes, plus cherry tomatoes on the vine for garnish
- 1/2 cup grated Parmesan cheese
- 4 ounces bocconcini
- 3 tablespoons fresh basil, chopped
- 1 teaspoon finely grated lemon zest
- 1/4 cup plus 2 tablespoons all-purpose flour, plus more for work surface
- 1 tablespoon sugar
- Coarse salt and freshly ground pepper
- Cheese Short Crust, made with Parmesan cheese
- 1 tablespoon heavy cream
- 1 large egg yolk
Heat 1 tablespoon oil in a medium skillet over medium heat. Add shallot cook, stirring occasionally, until softened, about 3 minutes. Add zucchini cook, stirring occasionally, until light golden and liquid has been released, about 5 minutes. Transfer to a large bowl set aside.
Halve one-third of the tomatoes. Stir halved and whole tomatoes, cheeses, basil, lemon zest, flour, and sugar into shallot-zucchini mixture. Season with salt and pepper. Set aside.
Roll out dough on a lightly floured surface to a 13-inch circle, about 1/4-inch thick. Make seven 3-inch-long cuts around edge of dough, evenly spacing. Trim to make 7 rounded flaps. Transfer to a 10-inch pie plate. Drizzle crust with remaining tablespoon oil. Spread with filling. Fold in flaps of crust, slightly overlapping. Put tomatoes on the vine in center. Refrigerate until cold, about 20 minutes.
Preheat oven to 375 degrees. Whisk cream and egg yolk in a small bowl. Brush crust with egg wash. Bake pie on a rimmed baking sheet until crust is golden brown and juices are bubbling, about 45 minutes.