Pan Seared Salmon with Summer Salad

This pan seared salmon with summer salad of tomatoes, peaches, balsamic glaze, and basil is the perfect flavor packed 15 minute dinner.

[This recipe was originally posted in August 2019. It has been updated with new cooking instructions, expert tips, FAQ, related recipes and ways to repurpose/use up ingredients]

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How will this pan seared salmon and peach salad make your life easier?

This quick cooking salmon + peach and tomato salad is a great way to eat delicious seasonal produce without having to spend too much time or heat up your kitchen too much. Plus it takes 20 minutes at the most.

If you really like salmon, make sure to try this Maple Mustard Salmon, and Salmon Baked in Parchment Paper.

What makes this salmon so good?

• Salmon
• Tomato
• Peach
• Lemon juice
• Balsamic glaze
• Basil

How do I make this pan seared salmon with summer salad?

Heat a small skillet on the stove over medium-high heat. Wait until the skillet it hot, then spray with cooking spray and add a 4 oz salmon filet. Season with salt and pepper. Cook on first side for about 4 minutes, then flip.

While salmon is cooking, slice 1/2 each tomato and peach. Slice into about 1/4 inch thick slices.

Expert Tip: You can chop them too, but I like these large slices because they’re quicker… and look better in the photo.

Cook salmon for about 4 minutes on the second side. Test for doneness by inserting an instant read thermometer into the thick part of the salmon or press on salmon with your finger. If it feels firm to the touch it’s done.

Expert Tip: You can also cut through the thickest part with a knife, if it’s flaky and slightly translucent, it’s done.

Top salmon with peach and tomato slices, squeeze 1 tsp lemon juice over fruit, drizzle 1 tbsp balsamic glaze over fruit and add 3 thinly sliced basil leaves. Add salt and pepper to taste as well.

Expert tips

• You can also cut through the thickest part with a knife, if it’s flaky and slightly translucent, it’s done.
• You can chop peaches too, but I like these large slices because they’re quicker… and look better in the photo.
• Use an instant read thermometer to test doneness of the salmon

FAQ

What is pan seared?

Pan searing is cooking something over high heat. It can be on a fry pan, a grill, or another piece of equipment. Pan searing a piece of meat will leave you with a nice browned crust to your meat.

What side of salmon do you sear first?

If your salmon has skin on one side, sear that side first. if not, sear the flat side, then the other.

How to use remaining ingredients

• (salmon) Maple Mustard Salmon, and Salmon Baked in Parchment Paper.
• (tomatoes) Peach & Prosciutto Pizza, Black Bean Veggie Tacos, (swap for diced tomatoes) 15 Minute Pasta, (swap for diced tomatoes) Coconut Lentil Curry
• (peach) Peach & Prosciutto Pizza, Skillet Peach Crumble for One, & The Best Peach Cobbler.

Did you make this salmon recipe? leave me a comment to share how it turned out!

Print Pin

5 from 5 votes

Pan Seared Salmon with Summer Salad

This pan seared salmon with summer salad of tomatoes, peaches, balsamic glaze, and basil is the perfect flavor packed 15 minute dinner.

Course dinner

Cuisine American

Prep Time 10 minutes

Cook Time 10 minutes

Total Time 20 minutes

Servings 1 person

Author Rebecca

Equipment

• cutting board
• knife
• small sautee pan
• spatula

Ingredients

• cooking spray
• 1 4-6 ounce salmon filet thawed if previously frozen
• 1/2 whole peach
• 1/2 whole beefsteak tomato
• 1 tablespoon balsamic glaze I used Sprouts brand
• 1 teaspoon lemon juice
• 3 basil leaves
• salt and pepper to taste

Instructions

• Heat a small skillet on the stove over medium-high heat. Wait until the skillet it hot, then spray with cooking spray and add a 4 oz salmon filet. Season with salt and pepper. Cook on first side for about 4 minutes, then flip.
• While salmon is cooking, slice 1/2 each tomato and peach. Slice into about 1/4 inch thick slices.
• Cook salmon for about 4 minutes on the second side. Test for doneness by inserting an instant read thermometer into the thick part of the salmon or press on salmon with your finger. If it feels firm to the touch it's done.
• Top salmon with peach and tomato slices, squeeze 1 tsp lemon juice over fruit, drizzle 1 tbsp balsamic glaze over fruit and add 3 thinly sliced basil leaves. Add salt and pepper to taste as well.

Video

Pan Seared Salmon with Summer Salad

Notes

• You can also cut through the thickest part with a knife, if it’s flaky and slightly translucent, it’s done.
• You can chop peaches too, but I like these large slices because they’re quicker… and look better in the photo.
• Use an instant read thermometer to test doneness of the salmon

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