Summer Salmon Skillet

Instructions

Arrange a rack in center of oven; place a large stainless steel or cast-iron skillet on rack. Preheat oven to 450°. Pat salmon dry; season all over with cumin, paprika, and 1 1/2 tsp. salt. Rub one side of each fillet with harissa paste. In a medium bowl, toss shallot, garlic, tomatoes, and 1 Tbsp. oil; season with remaining 3/4 tsp. salt and toss again to combine. Using an oven mitt or dry kitchen towel, remove skillet from oven and drizzle in remaining 2 Tbsp. oil. Arrange salmon in skillet harissa side up, then scatter tomato mixture around fish. Bake until salmon flesh easily flakes with a fork and tomatoes are softened, 9 to 11 minutes. Top salmon and tomatoes with feta and dill.

• center-cut skinless salmon fillets Notes: 4, 5- to 6-oz.
• tsp. ground cumin Notes: 1/2
• tsp. sweet paprika Notes: 1/2
• tsp. kosher salt Notes: 2 1/4, divided
• tbsp. harissa paste Notes: 1
• shallot Notes: 1, finely chopped
• garlic cloves Notes: 3, thinly sliced
• oz. yellow and red grape or cherry tomatoes Notes: 8
• tbsp. extra-virgin olive oil Notes: 3, divided
• tbsp. crumbled feta or goat cheese Notes: 2
• tbsp. finely chopped fresh dill Notes: 1