"We enjoyed this dish with http://www.recipezazz.com/recipe/green-bean-radish-saute-26092 and grapes -- easy light meal that is also delicious! Recipe source: Cooking Light (June 2017)"

Original recipe yields 4 servings

Metric US

I've Tried It

Ingredients

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1 1/2 tablespoons olive oil
4 fillets (24 ounces) salmon (6 ounce filets, about one inch thick, I used about 1 pound salmon cut into 4 pieces so a bit smaller than called for)
1 teaspoon kosher salt
1 teaspoon pepper, divided

1 shallot, sliced (calls for 2/3 cup but I didn't measure and doubt that I used 2/3 cup - closer to 1/2 cup)
600 grams cherry tomatoes (sliced, 3 cups, used one pkg of cherry tomatoes which was closer to 2 cups)
1/2 cup basil leaves, torn (and divided)
2 tablespoons balsamic vinegar

Nutritional

Serving Size: 1 (372.1 g)
Calories 359.4
Total Fat - 16.2 g
Saturated Fat - 3.1 g
Cholesterol - 113.2 mg
Sodium - 1137.9 mg
Total Carbohydrate - 7.3 g
Dietary Fiber - 2 g
Sugars - 4 g
Protein - 44.5 g
Calcium - 42.4 mg
Iron - 1.8 mg
Vitamin C - 21.1 mg
Thiamin - 0.4 mg

Step 1

Preheat oven to 500 degrees F. Line a rimmed baking sheet with foil.

Step 2

In a cast iron skillet over high heat one tablespoon oil. Sprinkle salmon fillets evenly with 1/2 teaspoon salt and 1/2 teaspoon pepper. Add fillets to skillet and cook 4-5 minutes on one side.

Step 3

Place fillets, seared side up, on prepared baking sheet and bake for 4-5 minutes or until desired degree of doneness is reached.

Step 4

Return skillet to medium high and add remaining 1 1/2 teaspoons oil to pan and add shallots and saute for 2 minutes. Add remaining 1/2 teaspoon salt, 1/2 teaspoon pepper, tomatoes and 1/3 cup basil and cook 2 minutes or until tomatoes begin to break down. Stir in vinegar and cook 1 minute.