Servings: 4 persons
- 4 skinless salmon fillets
- 2 tbsp white balsamic vinegar
- 2 tbsp extra virgin olive oil
- 1 tsp minced garlic
- 1½ lb. mixed heirloom or regular tomatoes
- ½ cup torn fresh basil leaves
- ¼ cup diced red onion
- 2 tbsp capers
Preheat oven to 400 F
Whisk vinegar, oil, and garlic in a large bowl until blended. Gently stir in tomatoes, basil, onions, capers, and kosher salt and pepper to taste.
Heat 2 tablespoons olive oil in large non-stick ovenproof skillet over medium-high heat until nearly smoking. Sear salmon fillets skin-side up 2 minutes. Flip, then transfer skillet to oven and cook 7-10 minutes more or until salmon is just cooked through. (depending on thickness) Be careful not to overcook. Mine took 7 minutes and my oven tends to run hot.
Spoon tomato salad onto plates and top with grilled salmon.
Serving: 109g | Calories: 266kcal | Carbohydrates: 4.7g | Protein: 0.9g | Fat: 28.2g | Saturated Fat: 4g | Sodium: 513mg | Potassium: 82mg | Fiber: 1.2g | Sugar: 1.4g | Vitamin C: 5mg | Calcium: 20mg | Iron: 0.5mg