Pan-Seared Fish with Lemon and Cherry Tomatoes

Method

1. Pat salmon dry and season with salt and pepper.
2. Heat olive oil in a skillet over medium-high heat.
3. Sear salmon skin-side down until crispy (3–4 minutes), then flip and cook another 2–3 minutes.
4. Add butter, garlic, capers, and lemon juice. Spoon butter over the salmon as it finishes.
5. Add lemon slices for extra aroma.
6. In a separate skillet (or after removing salmon), heat olive oil over medium heat.
7. Add cherry tomatoes, season with salt, pepper, and chili flakes if using.
8. Sauté until blistered and softened, about 4–5 minutes.
9. Plate salmon and spoon caper-lemon butter over top.
10. Serve with sautéed cherry tomatoes and garnish with fresh herbs.
11. Optional sides: orzo, sautéed greens, or crusty bread.