Prep time5 minutes
Cook Time20 minutes
Equipment: The Ultimate Skillet
For the salmon
2 fillets of salmon (250 g)
1.5 cups (350 g) cherry tomatoes
2 cloves garlic, thinly sliced
2 tablespoons (28 g) butter
juice of ¼ of a lemon (1 tablespoon lemon juice)
Handful of fresh dill, roughly torn (optional, to serve)
Dollop of full fat, plain yogurt (optional, to serve)
Microgreens (optional, to serve)
For the harissa spice blend
½ teaspoon hot smoked paprika
¼ teaspoon chili powder
¼ teaspoon garlic powder
¼ teaspoon ground cumin
⅛ teaspoon ground coriander
⅛ teaspoon chili flakes (optional)
In a small bowl, combine the ingredients of the Harissa Spice Blend.
Pat salmon dry with a paper towel. Season both sides with salt, pepper and half the Harissa Spice Blend.
Preheat a skillet with 1 tablespoon of oil over medium-high heat. When the pan is hot, add salmon, flesh side down. Cook undisturbed, for 4-6 min. Flip salmon and cook for 2-3 more min, until cooked through. Set salmon aside on a plate to rest.
In the skillet used for the salmon, add tomatoes and butter. Cook over medium heat for 4-5 min, until tomatoes have started to soften.
To the skillet, add garlic and remaining Harissa Spice Blend. Cook for 3-4 min on medium low heat, until most of the tomatoes have burst and garlic has softened. Use a spatula or fork to squish tomatoes as needed.
Season tomato mixture with salt and pepper. Squeeze over lemon juice and stir to combine.
Plate tomatoes with salmon over top. Dollop yogurt and sprinkle dill to taste. Enjoy!