Pan Roasted Salmon with Tomato Vinaigrette
- Prep Time: 10
- Cook Time: 10
- Total Time: 20 minutes
- Yield: 4 servings 1x
- Category: Paleo, Gluten Free, Dairy Free
- Cuisine: Farm to Table, Seasonal
Ingredients
Scale
- 1 pint grape or cherry tomatoes, cut in half
- 1 medium shallot, thinly sliced
- 2 tablespoons red wine vinegar
- 2 tablespoons capers, rinsed and drained
- ½ teaspoon Celtic sea salt, plus more for salmon
- 1 tablespoon avocado oil or extra virgin olive oil
- 3 tablespoons extra virgin olive oil
- 1 ¼ – 1 ½ pounds salmon fillet, skin on, cut into 2 pieces
- Freshly ground black pepper
- ½ teaspoon ground cumin
- 1 tablespoon parsley, minced
- 1 tablespoon fresh basil, cut into thin ribbons
Instructions
- In a bowl, mix together the tomatoes, shallot, vinegar, capers and ½ teaspoon salt. Set aside.
- Season salmon with salt and pepper.
- Heat 1 tablespoon avocado oil in a cast iron pan or heavy sauté pan on
medium-high heat. - Once the oil is hot, place fillets in pan skin side up. Cook until well-browned on the bottom, about 4 minutes.
- Gently flip the fillets.
- Turn the heat down to medium. Continue to cook until salmon flakes easily with a fork. If you like it a little rare cook 4-5 minutes, thoroughly cooked 6-7 minutes.
- Transfer fillet to a platter and pour all the fat out of the pan.
- Return the pan to medium heat and add the tomato mixture, 3 tablespoons olive oil and cumin.
- Cook until tomatoes soften, about 2 minutes, stirring to scrape up any bits stuck to the bottom of the skillet (this is the good stuff).
- Top the salmon fillets with the sauce and sprinkle with parsley and basil.
Notes
Nutrition information is for 1 1/4 pound salmon.