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