Pan-seared salmon with cherry tomatoes, onion and olives, a light salmon recipe, simple and tasty. Pan-seared salmon with cherry tomatoes, onion and baked olives is a flavorful way to cook salmon fillets or steaks in a light and delicious style. This recipe is somewhat reminiscent of Mediterranean-style pan-seared salmon, but lighter and still delightful — perfect for when your diet includes salmon or when you simply want to enjoy a light fish dish. We have already prepared many salmon recipes, such as Baked salmon with potatoes and cherry tomatoes or baked salmon with orange and lemon, and there are so many quick and tasty salmon fillet recipes; this one is also light.
Follow me — this fish main course is perfect when you’re short on time or have bought fresh-frozen salmon and aren’t sure how to prepare it. Ready to run to the kitchen now? Let’s go, but before discovering our quick and flavorful recipe with fresh salmon, I remind you that if you want to stay updated on new recipes you can follow my Facebook page (here) and my Instagram profile (here).
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- Difficulty: Very easy
- Cost: Very inexpensive
- Preparation time: 5 Minutes
- Portions: 2
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients to make pan-seared salmon with cherry tomatoes, onion and olives
- 14 oz salmon (fillet or steak)
- 1/3 cup white onion
- 1 tbsp extra virgin olive oil
- 2 bay leaves bay leaf
- 1 sprig rosemary
- to taste salt
- 15 pcs cherry tomatoes
- 6 pcs baked black olives (or whichever you have)
Tools
- Frying pan
- Lid
- Stove
Preparation
Peel and very finely chop the onion, place it in a frying pan with one tablespoon of oil and a small shot glass of water, salt and cook over medium heat until the onion softens and the water evaporates. Add the cherry tomatoes and the olives as soon as the onion has browned in its juices; let them infuse, then lay the fillets on top, placing the salmon directly onto the ingredients. Cover and cook over low heat for 10 minutes, then gently turn and cook for another ten minutes, making sure toward the end to raise the heat to brown the fish. Our light and tasty pan-seared salmon is ready to be enjoyed.
Storage and tips
Salmon with cherry tomatoes, onion and olives should be eaten immediately. If you have leftovers, keep them in the refrigerator for 24 hours and reheat in a pan with a little water or in the microwave before eating. For this recipe you can use any variety of fish you have on hand and you can also use frozen fish, properly thawed in the refrigerator for the necessary time.
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