Pan-Seared Salmon
Tomato Shell Pasta

A vibrant 25-minute Mediterranean meal featuring crispy-skinned salmon fillets and shell pasta tossed in a rustic sauce of burst cherry tomatoes and fresh thyme.

Ingredients

• 2 salmon fillets
• 200 g shell pasta (conchiglie)
• 250 g cherry tomatoes
• 12 white onion
• 2 cloves garlic
• 2 tbsp olive oil
• 4 sprigs fresh thyme
• 12 lemon
• 50 ml water
• to taste sea salt
• to taste black pepper

Instructions

1. 1Wash the cherry tomatoes

   

   Place the red and yellow cherry tomatoes into a clear glass bowl and wash them thoroughly with water. This essential preparation step ensures that the tomatoes are clean and ready to be sautéed for the pasta sauce base.

   Tip: Using a combination of red and yellow cherry tomatoes adds a beautiful visual variety and a complex balance of sweetness and acidity to the finished dish.
2. 2Season the salmon fillets

   

   Arrange the two salmon fillets in a glass tray and drizzle them with olive oil. Season both sides generously with sea salt and freshly cracked black pepper, then let them marinate for about ten minutes to enhance the flavor.

   Tip: The olive oil helps the seasonings adhere to the fish and prevents the delicate skin from sticking to the pan when you sear it later.
3. 3Mince the onion and garlic

   

   On a dark wooden cutting board, finely mince the white onion and garlic cloves. These aromatics will be sautéed with the tomatoes later to create a fragrant and flavorful foundation for the sauce.

   Tip: Mincing the garlic and onion into very small, uniform pieces allows them to soften quickly and distribute their flavors evenly throughout the sauce.
4. 4Boil the shell pasta

   

   Add the dry shell pasta to a pot of boiling salted water. Cook the pasta until it reaches an al dente texture, as it will be tossed with the sauce and salmon in the final steps to finish cooking.

   Tip: Always cook your pasta in a large pot of water to prevent the shells from sticking together, and dont forget to salt the water generously.
5. 5Sear the salmon

   

   Heat a skillet and place the marinated salmon fillets in, skin-side down. Pan-fry until the skin is perfectly crispy and golden brown, then flip to sear the other side before removing the fish from the pan to set aside.

   Tip: Starting skin-side down renders the fat directly under the skin, which is the key to achieving that desirable crispy texture without overcooking the meat.
6. 6Sauté the tomatoes

   

   In the same skillet used to fry the salmon, add the whole cherry tomatoes. Sauté them over medium heat until they begin to soften and burst, releasing their natural juices to form the sauce.

   Tip: Using the same pan allows the tomatoes to pick up the savory salmon drippings and browned bits, which adds an incredible depth of flavor to the sauce.
7. 7Sauté the aromatics

   

   Add the minced garlic and onion to the pan once the cherry tomatoes have softened and released their juices. Stir-fry briefly with a little water, allowing the aromatics to become fragrant and blend with the tomato base without browning them too quickly.

   Tip: Adding the garlic after the tomatoes have released some liquid prevents it from burning and turning bitter.
8. 8Season the tomato sauce

   

   Add fresh thyme sprigs and grate fresh lemon zest directly over the simmering tomato mixture. Season the sauce with sea salt and black pepper to enhance the natural sweetness of the tomatoes and add a bright, herbal complexity.

   Tip: When zesting, only take the outer yellow layer; the white pith underneath is bitter and can alter the flavor profile of the sauce.
9. 9Simmer the salmon

   

   Place the previously seared salmon fillets back into the pan, nestling them into the thick, bubbling tomato sauce. Let them simmer gently for about three minutes, allowing the fish to absorb the savory flavors and finish cooking through.

   Tip: Spoon some of the hot tomato sauce over the salmon fillets while they simmer to keep the meat moist and flavorful.
10. 10Toss the pasta

    

    Remove the salmon from the pan and stir in the cooked shell pasta. Toss the pasta thoroughly to ensure every shell is generously coated with the rich, reduced tomato sauce, then finish with a fresh squeeze of lemon juice to brighten the flavor before serving.

    Tip: If the sauce seems too thick, add a small splash of the pasta cooking water to help it emulsify and coat the pasta shells evenly.

Storage & Reheating

Burn It Off

Frequently Asked Questions