Salmon With Tomato Vinaigrette

Total Time: 20 mins Preparation Time: 5 mins Cook Time: 15 mins

Ingredients

• 1 pint grape tomatoes, halved
• 1 medium shallot, thinly sliced
• 1 tablespoon drained capers
• 2 tablespoons red wine vinegar
• salt
• 3 tablespoons extra virgin olive oil
• 4 (7 ounce) salmon fillets, with skin
• fresh ground pepper
• 1/2 teaspoon ground cumin
• 2 tablespoons canola oil
• 1 tablespoon minced parsley
• 1 tablespoon chopped basil

Recipe

• 1 preheat the oven to 425°.
• 2 in a bowl, toss the tomatoes with the shallot, capers, vinegar and 1/2 teaspoon of salt.
• 3 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.
• 4 cook over moderately high heat until well-browned on the bottom, about 3 minutes. carefully flip the fillets.
• 5 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.
• 6 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.
• 7 pour the sauce over the salmon, sprinkle with the parsley and basil and serve right away.