Bright citrus flavours contrast with the earthy notes of cumin in this flavourful everything-in-one-skillet meal. Sear the salmon first in hot cast-iron skillet, and finish in the oven. Minimal prep and very little clean-up makes this an ideal choice for busy weeknights.
Inspired by the culinary traditions of Italian Riviera, there’s nothing fussy, just a simple preparation that really lets the ingredients shine.
Total Time: 20-25 minutes
- 2 tablespoons olive oil
- 2 small shallots - thinly sliced
- ½ teaspoon ground cumin
- 2 Canadian farmed Atlantic salmon steaks (1 ½ -2 inches thick)
- 1 cup cherry tomatoes
- 1 clove garlic- finely minced
- Zest and juice of one orange (¼ cup of juice)
- Preheat the oven to 400F.
- Heat your skillet over medium high heat, add the olive oil and heat until shimmering but not smoking. Add the shallots and cumin to oil and sauté for 2-3 minutes, just until the shallots are translucent.
- Meanwhile, pat the salmon steaks dry on a paper towel to ensure a good sear when they go into the skillet.
- Use a spatula to push the shallots to the side of the pan, and add the salmon steaks to hot oil and leave them be for a minute or two.
- Using a spatula or tongs, carefully flip the salmon steaks to sear the other side. If the salmon sticks when you try and flip it, let it cook for another few moments, it will release once properly seared.
- Next, redistribute the shallots around the salmon, and add the cherry tomatoes and garlic. Let everything cook for another 2-3 minutes before adding the orange juice and zest to the skillet.
- Once you’ve added the juice and zest, put the skillet in the oven to finish cooking the salmon.
- Cook for another 8-10 minutes, depending on the thickness of your salmon steaks. If you prefer you salmon toward medium-rare, reduce the baking time to 5-6 minutes.
- Serve with a green salad and some crusty bread for quick nutritious dinner for two.