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Pan-Roasted Salmon with Tomato Vinaigrette
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Ingredients
1 pint
grape tomatoes
1 medium
shallot
1 tablespoon
capers
2 tablespoons
red wine vinegar
to taste
salt
3 tablespoons
extra-virgin olive oil
4 fillets (7 oz each)
salmon
to taste
black pepper
1/2 teaspoon
ground cumin
2 tablespoons
canola oil
1 tablespoon
minced parsley
1 tablespoon
chopped basil
Instructions
STEP 1
Preheat oven to 425°F. Toss tomatoes with shallot, capers, vinegar, and salt in a bowl.
STEP 2
In an ovenproof skillet, heat olive oil. Season salmon with salt and pepper, cook skin side up until browned, about 3 minutes, then flip. Roast in oven until cooked through, about 7 minutes. Transfer salmon to plates and pour off skillet fat.
STEP 3
In the skillet, add tomato mixture, cumin, canola oil, and remaining olive oil. Cook until tomatoes soften, about 2 minutes. Pour sauce over salmon, sprinkle with parsley and basil, and serve.
Nutrition Facts
(per serving)
Calories:
660 calories
Servings:
4 servings
Carbohydrates:
20 g
Fat:
54 g
Fiber:
3 g
Protein:
40 g
Sugar:
6 g
Meal Effort
Preparation:
10 minutes
Cook:
20 minutes
Total:
30 minutes