Pan-Seared Salmon with Tomato Basil Sauce

By AislePrompt Editorial · Published 2026-07-07 · Updated 2026-07-07

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Pan-seared salmon fillets served with a fresh tomato and basil sauce that bursts with Italian flavors, perfect for a healthy, satisfying dinner. This Italian seafood recipe, ready in about 25 minutes, pairs salmon fillets, olive oil, and cherry tomatoes for a weeknight-friendly dinner. Each serving lands at about 380 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Build a week of meals around this recipe" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 15 min Serves 4 Italian cuisine 380 cal/serving

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Ingredients

4 (6 oz each) salmon fillets
3 tbsp olive oil
1 1/2 cups cherry tomatoes, halved
3 garlic cloves, minced
1/4 cup fresh basil leaves, chopped
1/4 cup white wine
1 tsp salt
1/2 tsp black pepper
for serving lemon wedges

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Instructions

Step 1: Pat dry 4 salmon fillets (6 oz each) and season both sides with 1 tsp salt and 1/2 tsp black pepper. Heat 2 tbsp olive oil in a large non-stick skillet over medium-high heat. Add salmon skin-side down and cook for 4-5 minutes until edges are crispy and golden.
Step 2: Flip salmon carefully and cook for another 3-4 minutes until just cooked through. Remove salmon and set aside on a warm plate.
Step 3: In the same skillet, add 1 tbsp olive oil and 3 minced garlic cloves. Sauté for 30 seconds until fragrant. Add 1 1/2 cups halved cherry tomatoes and cook for 4 minutes until they soften and release juices.
Step 4: Pour in 1/4 cup white wine and simmer for 2 minutes until sauce thickens slightly. Stir in 1/4 cup chopped fresh basil leaves. Spoon the tomato basil sauce over the salmon fillets and serve immediately with lemon wedges.