Summer Salmon I could eat tomatoes every day, in every way. This pairing

Summer Salmon I could eat tomatoes every day, in every way. This pairing of a simple fresh tomato “sauce” with nice, thick salmon filets is a great, simple healthy and delicious summer dinner. This is a one pan dish that comes together in less than 20 minutes. I served it on top of some polenta and it was perfect!

– 2 salmon filets, skin on
– olive oil
– salt, pepper, dried oregano, garlic powder
– 2 cloves smashed garlic
– 1 shallot thinly sliced
– fresh basil, oregano and thyme –
– 2 pints cherry tomatoes, halved
– olive oil
– 1-2 tbsp balsamic vinegar

Take your salmon filets and Season with salt, pepper, garlic powder, and dried oregano. Heat a cast iron pan with olive oil – when hot, get the salmon in skin slide down and press the salmon down so the skin gets crispy. Cook until halfway cooked. Remove from pan. Into that same pan add a little more olive oil and toss in your shallot. Cook for two minutes then add your garlic, fresh basil, oregano and thyme and cook for another minute. Add in your halved cherry tomatoes. Cook for 3 minutes then take a little masher and lightly press down so they more of their juice releases. Don’t be too rough on them. Once the tomatoes begin to form a “sauce” add some balsamic vinegar and stir. Create two wells and Add the salmon back in, skin side up so it remains crispy, and finish cooking the fish for 2 minutes. Top with some more fresh basil. Serve with rice or cous cous or polenta!