What's better than a quick but delicious 30 minute dinner? A quick but delicious ONE pan 30 minute dinner, that's what! So basically what I am saying is that this Blistered Tomato Salmon with Harissa Yogurt is the best ever and is exactly what you should be making for dinner tonight!
When I first started envisioning this recipe, I knew I wanted to include an harissa yogurt sauce. I had recently eaten a spicy roasted carrot with yogurt dish at a restaurant and it was divine! I knew I wanted to eat that spicy yogurt again, but I wanted more of it. More than a side dish portion, I wanted to create a main dish and have the spicy yogurt sauce be the starring flavor. Once I had that idea in mind, the rest of the recipe came easily. I needed a protein with a subtle flavor, and I also wanted it to cook quickly. Enter salmon. A Salmon dish is the ideal weeknight meal in my opinion because it's healthy, quick to cook, has a light flavor that lens itself well to a variety of cuisines and flavors, and most importantly, it doesn't leave your kitchen smelling like you just filmed an episode of Deadliest Catch! For all those reasons, and infinite more, salmon has a special place in my heart. To build the rest of this dish I thought that tomatoes and peppers seemed like the obvious choice as they both compliment the flavors of the harissa yogurt rather than compete with it.
I absolutely love cooking salmon like this when I am in a rush or too tired to deal with a dirty kitchen. You use one pan for the vegetables and salmon then you're done! It's that easy! There are two little dishes that you use when you mix up the marinade and the harissa yogurt sauce. But they are small and fit perfectly in the dishwasher. You really only have the cast iron or frying pan to wash. This is a one pan dish and I stand by that claim!
Blistered Tomato Salmon with Harissa Yogurt
Course: Dinner, Entrées4
servings15
minutes15
minutes570
kcalIngredients
2 Lbs Salmon Filet
2 Tbs Olive Oil
2 Tbs Tomato Paste
1 Tsp Paprika
½ Tsp Dried Oregano
3 Bell Peppers
1 Small Shallot
3 Cups Cherry Tomatoes
3 Tbs Fresh Oregano
6 Tbs Plain Non Fat Greek Yogurt
1 Tsp Harissa (start with ½ Tsp and add from there)
½ Tsp Honey
½ Tsp Sumac
Salt and Pepper to taste
Directions
- In a bowl, mix together 1 Tbs olive oil, tomato paste, paprika, dried oregano, salt and pepper. Coat the salmon filets in this mixture and set aside.
- Thinly slice the shallot and bell peppers. Add to a cast iron skillet with 1 tbs of olive oil. Cook over medium high heat for 5-7 minutes until the shallot is translucent and peppers have softened slightly. Add in the cherry tomatoes and roughly chopped thyme. Cook for 5 more minutes. While the oven preheats to 400 degrees.
- Add the salmon filets to the cast iron skillet and bake in the oven for 7-10 minutes.
- While the salmon cooks, make the sauce. In a small bowl, mix the greek yogurt, harissa, honey, and a pinch of salt. Start with ½ Tsp of harissa as it is spicy. Add more as desired.
- To serve add a dallop of the yogurt harissa sauce on top, sprinkle flakey sea salt, and enjoy!
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