Seared Salmon in Lemon Wine Sauce

By: Johanna M. Cook


Olive oil
2 salmon fillets
1 teaspoon of kosher salt
fresh cracked pepper
1 cup of halved cherry tomatoes
1/4 cup of white wine
1/4 cup of fresh lemon juice
1/4 cup of fresh chopped parsley


  1. Take a Circulon Symmetry skillet and heat with about 3 tablespoons of olive oil to medium-high heat.
  2. While the oil is heating up, season the skin side of the salmon fillets with ½ teaspoon of salt and fresh cracked pepper. Place the salmon in the hot pan, skin side down. Cook for about 3-5 minutes until skin is golden brown and crispy. While the skin side is getting brown, season the other side of the salmon with ½ teaspoon of kosher salt and fresh cracked pepper.
  3. Flip the salmon and brown the other side for about another 3-4 minutes on medium-high heat. Then, add in the cherry tomatoes and white wine. Let simmer for a couple of minutes to create a sauce. You can drizzle more olive oil at this point, if desired.
  4. Add the chopped parsley and serve over pasta, rice, quinoa or steamed vegetables.