5 Ingredient Salmon and Chorizo Skillet (with olives and tomatoes)
A super flavorful yet very simple salmon recipe that evokes some classic Spanish Tapas flavors, thanks to the juicy tomatoes and spicy chorizo.
- Yield: Serves 4
Ingredients
Units
Scale
- 4 links of chorizo sausage, sliced into thin coins (cooked, not the raw variety)
- Olive oil, for cooking
- 4 skin-on salmon filets (see note for skinless)
- Salt and pepper, as needed
- 1/2 pint cherry or grape tomatoes, halved
- 1 cup pitted olives, any kind you like
- Fresh green herbs, for topping (I like dill, basil, or cilantro or a mix of any)
Instructions
- Add about a tablespoon of olive oil to a large skillet set over medium high heat. Add the sliced chorizo and cook, stirring only occasionally, until deeply browned and crispy; about 5 to 6 minutes. Transfer to a plate for now.
- Add more oil to the pan, just until you’ve fully covered the entire surface. Pat the salmon totally dry (paper towels work great), and season all over with S&P. And the filets to the pan, skin side down. Cook for 3 to 4 minutes or until crispy and easily flipped (they should release when ready to). Flip the salmon, add the tomatoes and olives, and continue cooking until the salmon is just done all the way through, about 4 to 5 minutes more. The tomatoes should have started releasing their juices by this point.
- Add the chorizo back in and serve with a shower of chopped green herbs.
Notes
NOTE: If you prefer or already have skinless salmon on your hands, this works, too! But you won’t need as much olive oil to cook the fish in. Instead of coating the whole pan in oil, as directed here, just use a couple of tablespoons and you should be good to go. It wouldn’t be the end of the world if you used all the oil that I call for, but you may as well save it if you don’t need it, and skinless fish requires less oil for cooking.