Mediterranean Pan-Roasted Salmon

(from alaplaca’s recipe box)

Source: McCormick spices

Categories: Fish


  • 1 tsp. Basil leaves
  • 1 tsp. garlic powder
  • 1/2 tsp. oregano
  • 1/2 tsp. crushed rosemary
  • 1/2 tsp. sea salt (or to taste)
  • 4 salmon fillets
  • 1 Tbs. olive oil, plus 2 tsp. olive oil, divided
  • 1 medium fennel bulb, cored and thinly sliced ( I didn't have one) Perhaps par-boil it?
  • 1 cup cherry or grape tomatoes
  • lemon wedges


  1. Mix seasonings in medium bowl. Sprinkle 2tsp. over salmon. Reserve remaining seasoning and set aside.

  2. Heat 1 Tbs. of oil in large skillet on medium-high heat. Place salmon , skin-side up, in skillet. Cook 5 min. If using cast iron pan, cook salmon for 3 min.)

  3. Meanwhile add remaining 2 tsp. of oil to reserved seasoning mixture. Add fennel and tomatoes. Toss to coat. Place veg. mixture around salmon in the skillet. Cook 6 min. or until fish flakes easily with a fork.

  4. Serve with lemon wedges.

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