Salmon & Melting Tomatoes – a delicious recipe with onion, garlic, cherry, balsamic vinegar, fresh basil, salmon fillet. Easy to follow and perfect for any occasion.
Serves 4
Seafood
Servings:persons
1
Preheat oven to 425 F. Heat 3 TBSP olive oil in medium saute pan. Add onion over med-low heat for 5 minutes until tender. Add garlic, saute for 1 minute, stir in tomatoes, 1 tsp kosher salt & 1/2 tsp pepper. Cook over med-low heat for 10-15 minutes, stirring occasionally until tomato liquid evaporates and the sauce thickens slightly. Take off heat and add balsamic and basil - let stand.
2
Heat (high) a heavy fry pan, brush salmon with olive oil, sprinkle with salt and pepper, and place skin ( if any) side up in pan for 3-4 minutes until browned( not cooked thru). Lift salmon out with spatula, put skin side down in pan and put in over for 8 minutes. Remove, cover with foil for 5 minutes to rest. Reheat the tomatoe mixture and serve with salmon - serve with your choice of rice and vegetables..
523
kcal
Calories
30
g
Fat
11
g
Carbs
47
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 1 cup chopped onion, 2 tsp minced garlic, 2 cups cherry or grape tomatoes cut in half, 1.5 TBSP good balsamic vinegar, and more.
Yes, Salmon & Melting Tomatoes falls under the Seafood category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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