One-Pan Seared Salmon with Onions and Tomatoes on Lemony Greens–10-Minute Dinner


I know wild salmon is good for you.  And I truly eat it because it is. I also eat it because it’s fast, delicious, versatile, filling, and simple to cook. Is it cheap?  Certainly not.  It’s not even inexpensive, but it’s a lot of food for the time and money.  Given the number of times a week Americans spend their cash in restaurants or Starbucks, salmon’s a good value.  I cook salmon in many ways and rarely the same way twice though I’m partial to wrapping a side of salmon in foil and roasting it in the oven.  It’ll feed several folks or two of you for a few days.  Think salmon salad, scrambled eggs with salmon chunks, fish sandwiches, salmon nicoise….

This tiny, little bitty recipe (if you can call if that) focuses on the fast virtue of a salmon meal.  For the many, many people who consistently say to me, “I just don’t have time to cook. It has to be really fast and easy,” this is your dinner.  I do sometimes think that those who insist they have no time to cook really don’t spend the time to plan and shop or to make sure their pantries, fridges, and freezers are stocked with simple possibilities.  So many luscious, healthy meals are so very fast and are worth the time you spend on your health and well-being.   Try this sweet recipe that works as easily for one person as it does for two or four or more.  By chance, not by design, it’s also gluten-free and South Beach Diet friendly.  If you’d rather grill the salmon, have it your way; it’ll take longer to heat the grill if time is of the essence.  Whatever you do, cook tonight, friends:


serves 2

  • 4 cups fresh greens of your choice (If you have a few basil leaves or chopped fresh parsley, add that, too.)
  • 1 fresh lemon, cut in half
  • 2 tablespoons olive oil, divided
  • Kosher salt, pepper, and crushed red pepper (if desired)
  • 2  4 – 6 ounce salmon fillets
  • 1 large onion, sliced thinly
  • 1 cup cherry tomatoes

Divide greens between two large, shallow serving bowls or plates.  Squeeze half of the lemon over the greens and sprinkle with salt and pepper.  Set aside while you cook the salmon.

Heat a  9 or 10-inch heavy skillet over medium-high flame.  Add one tablespoon of the oil and let sit a minute to heat.  Place salmon, skin side up, in pan with the onion and sprinkle with salt, pepper, and crushed red pepper if desired.  Cover and cook 4 minutes or so.  Turn over the salmon fillets, add tomatoes, cover, and cook another 3-4 minutes or until salmon is crispy, firm, but still pink and tender at center. Aim for juicy.

Divide the salmon, onions, and tomatoes between the two plates and squeeze the rest of the lemon juice over the salmon.  Drizzle with the remaining tablespoon of oil.  Serve hot, at room temperature, or cold.

Cook’s Notes: If you have frozen individual salmon fillets, you can cook them just as I have in the recipe–it’ll just take a bit longer and you may need to lower the heat after you turn the fillets.   Don’t hesitate.  Be of great courage.  Also, if you have some fresh soft herb (parsley, basil, dill, tarragon), chop roughly and sprinkle over the whole dish.

{Printable recipe}


WINE:  Pinot Noir.  Oregon if you can.

DESSERT:  It’s summer, have a few strawberries and a great cup of coffee on the front porch.

Here’s one pic I snapped of Tucker and Miss Gab  as I cooked.  (Miss Gab is feeling very well. Thanks to all who’ve inquired.)


Looking for something great to do this summer?  Feed the kids!  No Kid Hungry–click here.


Sing a new song,


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