Salmon With Tomato Vinaigrette

Recipe by januarybride
READY IN: 20mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Preheat the oven to 425°.
  • In a bowl, toss the tomatoes with the shallot, capers, vinegar and 1/2 teaspoon of salt.
  • In a medium ovenproof skillet, heat 1 tablespoon of the olive oil. Season the salmon with salt and pepper and add it to the skillet, skin side up.
  • Cook over moderately high heat until well-browned on the bottom, about 3 minutes. Carefully flip the fillets.
  • Transfer the skillet to the oven and roast until the salmon is cooked through, about 7 minutes. Transfer the fish to plates and pour off any fat in the skillet.
  • Place the skillet over moderate heat and add the tomato mixture along with the cumin, canola oil and the remaining 2 tablespoons of olive oil. Cook, scraping up any bits stuck to the skillet, until the tomatoes just soften, about 2 minutes.
  • Pour the sauce over the salmon, sprinkle with the parsley and basil and serve right away.
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