Ingredients

The following ingredients have 4 Servings
  • 3 tablespoons extra-virgin olive oil
  • 24 oz wild salmon fillets (or substitute arctic char or striped bass)
  • 3/4 teaspoon coarse salt
  • 1/2 teaspoon freshly ground black pepper
  • 4 garlic cloves (peeled and halved)
  • 3 pints multicolored cherry tomatoes
  • 1/2 cup thinly sliced basil leaves
  • 2 shallots (thinly sliced)

Instruction

  • Preheat oven to 400°F (204°C).
  • Heat a large ovenproof skillet over high heat. Add 1 tablespoon oil to the skillet and swirl to coat. Sprinkle the fillets with 1/2 teaspoon salt and 1/4 teaspoon pepper. Add the fillets, skin-side down, to the skillet and sauté for 2 minutes.
  • Place the skillet in the oven until the salmon is the desired degree of doneness, about 3 minutes for medium-rare and up to 8 minutes for well-done, depending on the thickness of your salmon fillets.
  • Heat a large cast-iron skillet over medium heat. Add the remaining 2 tablespoons oil to the skillet and swirl to coat. Add the garlic and cook for 2 minutes or until lightly browned, stirring occasionally.
  • Increase the heat to medium-high. Add the tomatoes to the skillet and sauté for 2 minutes or until the skins blister, stirring frequently. Remove the skillet from the heat.
  • Sprinkle the remaining 1/4 teaspoon salt, remaining 1/4 teaspoon pepper, basil, and shallots over the tomato mixture and toss to combine. Spoon the tomato mixture over or alongside the salmon.