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Pan Roasted Salmon with Tomato Vinaigrette

  • Author: Ingrid DeHart -
  • Prep Time: 10
  • Cook Time: 10
  • Total Time: 20 minutes
  • Yield: 4 servings 1x


  • 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 ¼1 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


  1. In a bowl, mix together the tomatoes, shallot, vinegar, capers and ½ teaspoon salt. Set aside.
  2. Season salmon with salt and pepper.
  3. Heat 1 tablespoon avocado oil in a cast iron pan or heavy sauté pan on
    medium-high heat.
  4. Once the oil is hot, place fillets in pan skin side up. Cook until well-browned on the bottom, about 4 minutes.
  5. Gently flip the fillets.
  6. 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.
  7. Transfer fillet to a platter and pour all the fat out of the pan.
  8. Return the pan to medium heat and add the tomato mixture, 3 tablespoons olive oil and cumin.
  9. 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).
  10. Top the salmon fillets with the sauce and sprinkle with parsley and basil.


Nutrition information is for 1 1/4 pound salmon.

  • Category: Paleo, Gluten Free, Dairy Free
  • Cuisine: Farm to Table, Seasonal