Pan Roasted Salmon with Tomato Vinaigrette
Ingredients:
- 4 Salmon Fillets
- 1 pt Cherry Tomatoes halved
- 1 Shallots thinly sliced
- 2 tbsp Red Wine Vinegar
- 1 tbsp Capers drained, chopped
- .5 tsp Sea Salt
- 5 tbsp Olive Oil
- .25 tsp Ground Black Pepper
- .5 tsp Cumin ground
- 1 tbsp Fresh Parsley chopped
Instructions:
- Preheat oven to 425 degrees.
- Toss together tomatoes, shallots, vinegar, capers, and .5 tsp salt.
- Heat 1 tbsp olive oil in a medium oven proof skillet over medium-high heat. Season salmon with remaining salt and pepper. Place fillets in skillet and cook until well-browned about 3 minutes. Carefully flip fillets and transfer skillet to pre-heated oven and roast until salmon is cooked through, about 7 minutes. Remove salmon and keep warm. Discard any fat remaining in skillet.
- Return skillet to heat over medium and add tomato mixture, remaining oil, and cumin. Cook, stirring to scrape up any bits stuck to the bottom of the skillet. Cook just until tomatoes soften, about 2 minutes. Top salmon fillets with sauce and top with chopped parsley.
Nutrition
Calories: 425kcal | Carbohydrates: 6g | Protein: 35g | Fat: 28g | Saturated Fat: 4g | Cholesterol: 93mg | Sodium: 440mg | Potassium: 1111mg | Fiber: 1g | Sugar: 3g | Vitamin A: 725IU | Vitamin C: 28.7mg | Calcium: 33mg | Iron: 2.6mg
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