Salmon & Cherry Tomatoes

Serves 1
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Directions

  1. 1Salt and pepper the salmon pieces, making sure they are well seasoned.
  2. 2Sear the salmon in a preheated cast iron skillet, skin-side down, for 3 minutes without moving it.
  3. 3While the salmon cooks, start the sauce by cooking diced Vidalia onions in a pan with olive oil for about 5 minutes until they are sweet and tender.
  4. 4Add 2 teaspoons of garlic to the onions and stir.
  5. 5Add 2 cups of cherry tomatoes, cut in half, to the pan.
  6. 6Toss the tomatoes and onions, then add 1 teaspoon of salt and 0.5 teaspoon of pepper.
  7. 7Let the tomato mixture cook for about 10 minutes until the tomatoes start to disintegrate and become soft.
  8. 8Flip the salmon over in the cast iron skillet. It should have a nice sear and not stick at all.
  9. 9Transfer the skillet with the salmon to a 425°F oven and bake for 8 minutes.
  10. 10Once cooked, remove the salmon from the oven and cover it loosely with aluminum foil to rest and keep warm.
  11. 11Add basil leaves to the tomato sauce.
  12. 12Turn off the heat and add 1.5 tablespoons of balsamic vinegar to the sauce, stirring gently to combine.
  13. 13Serve the salmon by placing the tomato and basil sauce right on top.
  14. 14Pour any remaining sauce over the salmon.
  15. 15Garnish with fresh basil leaves.

Ingredients

  • 4 8-ounce pieces salmon
  • 1 teaspoon salt
  • 0.5 teaspoon pepper
  • Vidalia onions
  • olive oil
  • 2 teaspoons garlic
  • 2 cups cherry tomatoes
  • basil leaves
  • 1.5 tablespoons balsamic vinegar

Equipment

cast iron skilletpanovenspatulawooden spoonknifeplatealuminum foil