Salmon & Melting Cherry Tomatoes

Ingredients:

2 wild salmon filets - about 6 oz each

Favorite healthy oil

Onion-medium

Garlic clove

Organic cherry or grape tomatoes - 1 c

Balsamic vinegar

Fresh Basil

Steps to prepare melting tomato sauce:

• In a medium size pan, gently heat 1 T of favorite healthy oil 
• Add a medium chopped onion and saute for 3-5 minutes.
• Add 1 garlic clove minced and stir into onions for a minute.
• Add 1 c tomatoes-washed and cut in half
• Stir occasionally until the liquid disappears and the sauce begins to thicken
• Remove from the heat and add 2 tsp of balsamic vinegar, 1 T basil slivered and salt & pepper

Salmon preparation:

• Preheat the oven to 425 degrees
• Gently heat a heavy oven proof skillet (I personally love cast iron) on medium heat.
• Brush each side of the salmon with fave oil, salt & pepper and place with skin side up if skin on the salmon
• Cook the salmon for 3 minutes--do not disturb by touching or fiddling with the fish
• Turn the salmon skin side down  and place the skillet in the oven for 6-8 minutes depending on the thickness of each piece
• Remove the salmon to a serving platter and tent to rest for 5 minutes (Tent:  gently cover with foil allowing the food to breathe by pressing 2 of fours side down and leave the other 2 open)(Why let fish "rest"?  The juices with settle into the meat of the fish with a little cooling before cutting into it.  With rest, the fish will be juicier.  If you cut into the meat too early, the juice runs out reducing the juiciness of each bite.)
• Reheat the tomato mixture, taste and adjust seasoning if needed.  Serve over the salmon.

7 & Done.....Enjoy!!

inspired by Barefoot Contessa