Recipe Detail

Mediterranean Pan-Roasted Salmon

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  1. 1 teaspoons - McCormick gourmet basil leaves
  2. 1 teaspoons - McCormick Gourmet garlic powder
  3. 1/2 teaspoons - McCormick gourmet Mediterranean oregano leaves
  4. 1/2 teaspoons - McCormick gourmet crushed rosemary
  5. 1/2 teaspoons - McCormick gourmet sicilian sea salt
  6. 4 - salmon fillets skin on (4 oz. each)
  7. 5 teaspoons - olive oil divided
  8. 2 tablespoons - sugar
  9. 1 - medium fennel bulb cored and thinly sliced
  10. 1 cups - cherry or grape tomatoes
  11. - lemon wedges for serving with


Mix all seasonings in medium bowl. Sprinkle 2 teaspoons of mixture over salmon. Reserve remaining seasoning mixture in bowl; set aside.

Heat 1 tablespoon of the olive oil in large skillet over medium-high heat. Place salmon, skin-side up, in skillet; cook 5 minutes.

Meanwhile, add sugar and remaining 2 teaspoons olive oil to reserved seasoning mixture; mix well. Add fennel and tomatoes, and toss to coat.

Turn salmon fillets. Place fennel mixture around salmon in skillet. Cook 6 minutes or until fish flakes easily with a fork. Serve with lemon wedges.

To prepare in a cast-iron skillet - Cook salmon, skin-side up in a 12-inch cast iron skillet on medium heat for 3 minutes. Continue as directed (not recommended if cooking on a glass top range).


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