A quiet evening at home, a glass of wine, and something simple simmering on the stove. This is the kind of dinner that fits right into that rhythm. Skillet Salmon with Burst Tomatoes is rich, comforting and made almost entirely in one pan, with just enough freshness from the greens to balance everything out.
Tender pan-seared salmon nestled into a light, creamy sauce made with jammy tomatoes, garlic, a splash of white wine, and melted Boursin cheese. Finished with a handful of greens that gently wilt into the sauce. It’s simple, comforting, and just elevated enough to feel special without trying too hard.
Why you’ll love this recipe
- one pan – minimal clean-up
- simple ingredients
- ready in less than 30 minutes
- feels elevated with minimal effort
- easy weekday meal or quick weekend meal when guests are coming over
- perfect balance of fresh and cozy
What you’ll need to pick up at the grocery store
- To serve 4 people you’ll need about 1/1/2 -2 pounds of salmon,
- cherry tomatoes (2 pints)
- chicken broth
- white wine
- 5 ounce Boursin cheese
- arugula or spinach
Serve
Serve warm with crusty bread, rice, or pasta to soak up every bit of the sauce.
Tips for success
- Let the salmon sit undisturbed while searing. This is how you get golden, crispy skin.
- Don’t overcook. It should flake easily but still be tender and pink. The salmon will continue to cook in the pan once the heat is turned off.
Easy variations
If you don’t have wine, use extra chicken broth. You can also go light on the cheese however the dish won’t be as creamy. Last, swap the greens! Try chard, spinach, and arugula for variety.
Notes from my kitchen
This is one of those recipes that doesn’t need to be perfect to turn out well. The tomatoes can cook a little longer. The sauce can be thinner or thicker. The greens can be whatever you have on hand.
Skillet Salmon with Burst Tomatoes is forgiving, cozy, and exactly the kind of meal that fits into a slower evening at home.
Shopping links:
Skillet Salmon with Burst Tomatoes
A one-pan weeknight dinner with pan-seared salmon nestled in a jammy tomato sauce,
finished with peppery arugula, fresh basil, and creamy Boursin.
Ingredients
- 1 1/2 -2 pounds of salmon (skin on)
- 2 or more tablespoons of olive oil
- 2 pints cherry tomatoes
- 3 garlic cloves
- 1/4 white wine or chicken broth
- 1/4 cup chicken broth - or more if needed
- 1/4 tsp crushed red pepper flakes
- one - 5 ounce packages of Boursin garlic and herb cheese
- 1 1/2 - 2 cups arugula or spinach
- 1/4 cup torn basil leaves
- kosher salt, to taste
- 1/4 tsp black pepper
Instructions
- wash and pat salmon dry. Season with salt and pepper.
- Heat 2 tbsp olive oil in a large skillet over medium heat. Add 2 pints of cherry tomatoes and cook until they begin to blister or burst.
- Add crushed garlic and red pepper flakes, stir. Pour in wine or chicken broth and se a spoon o gently press some of the tomatoes to release their juices. Simmer for 2 minutes.
- Nestle the salmon in, skin down into the tomato sauce. Cover the skillet and cook the salmon for 6 to 8 minutes, or until just cooked and is beginning to flake.
- Add Boursin Cheese around and over the salmon. Replace the lid for a minute or so to soften and melt the cheese into the sauce.
- Remove the lid and add arugula or spinach and basil. Serve straight from the pan.
