Sautéed Salmon With Leeks and Tomatoes

Total Time: 20 minutes | Servings: 4

A light, elegant dish featuring tender salmon fillets paired with sweet leeks and juicy tomatoes, finished with fresh herbs for brightness.

Ingredients

• 4 skinless, boneless salmon fillets (about 1½ lbs/680g total), at room temperature (17–20°C/63–68°F)

• Kosher salt to taste

• Freshly ground black pepper to taste

• 1 leek (well-trimmed; use only white and light green sections)

• 2–3 ripe red tomatoes (about 1½ lbs/680g total)

• 3 tablespoons extra-virgin olive oil

• 2 tablespoons fresh lemon juice

• 2 tablespoons chopped fresh coriander or basil (for garnish)

Preparation Instructions

Step 1: Prep the Salmon

Check each fillet for tiny bones; remove with tweezers if present. Pat dry with paper towels to ensure even searing. Season both sides generously with salt and pepper.

Step 2: Prepare the Leeks

Trim the root end and discard dark green tops. Use only the white and light green sections (about 10–12 cm/4–5 inches). Cut the leek lengthwise into thin strips, then chop into fine ¼-inch (6 mm) pieces. Measure to ensure ⅓ cup (50g) of chopped leeks.

Step 3: Blanch and Peel Tomatoes

Bring a small pot of water to a rolling boil. Carefully drop tomatoes into boiling water and blanch for 10–12 seconds (to loosen the skin). Immediately transfer to an ice bath to stop cooking and cool. Peel the skin, remove the core, and dice the flesh into ¼-inch (6 mm) cubes. Measure to ensure 1¼ cups (200g) of diced tomatoes.

Step 4: Cook the Salmon

Heat 2 tablespoons of olive oil in a nonstick skillet over medium-high heat. Place salmon fillets skin-side up (skin will crisp as it cooks). Cook undisturbed for 2 minutes until the skin is golden and crisp. Flip carefully and cook the second side for 2–3 minutes (medium-rare takes 2–2.5 minutes; medium takes 3–3.5 minutes). Transfer to a warm platter and cover loosely with foil to rest.

Step 5: Sauté Leeks and Tomatoes

Add the remaining 1 tablespoon of olive oil to the skillet. Toss in diced tomatoes and leeks, season with a pinch of salt and pepper, and cook for 1–2 minutes until tomatoes soften slightly and release their juices. Pour the warm vegetable mixture over the rested salmon. Drizzle with lemon juice and sprinkle with fresh coriander or basil.

Customer Reviews & Tips

"I use frozen Copper River salmon from Costco. Flash-frozen on factory ships, it’s far superior to 'fresh' salmon (which is often 1–5 weeks old). The flavor is unbeatable."

"No need to torture tomatoes! I skip blanching/peeling—just dice fresh, unpeeled tomatoes. Paired with leeks, it’s pure heaven."

"Pro tip: Start salmon skin-side down in a cold pan over medium-high heat. Flip after 5 minutes to finish, then plate skin-side up for crispy skin perfection."

"For extra flair, add chili flakes or capers. Pair with Blitva (Swiss chard/garlic/potato dish) for a Dalmatian coastal twist: Blitva Recipe."

"Quick shortcut: Dice tomatoes and chop leeks in a food processor. Done in under 20 minutes with tons of flavor!"

Enjoy this classic, healthy dish—crispy salmon, sweet leeks, and juicy tomatoes make for a restaurant-worthy meal in minutes!