Salmon With Tomato Vinaigrette

1. 1

   Preheat the oven to 425u00b0.

2. 2

   In a bowl, toss the tomatoes with the shallot, capers, vinegar and 1/2 teaspoon of salt.

3. 3

   In a medium ovenproof skillet, heat 1 tablespoon of the olive oil. Season the salmon with salt and pepper and add it to the skillet, skin side up.

4. 4

   Cook over moderately high heat until well-browned on the bottom, about 3 minutes. Carefully flip the fillets.

5. 5

   Transfer the skillet to the oven and roast until the salmon is cooked through, about 7 minutes. Transfer the fish to plates and pour off any fat in the skillet.

6. 6

   Place the skillet over moderate heat and add the tomato mixture along with the cumin, canola oil and the remaining 2 tablespoons of olive oil. Cook, scraping up any bits stuck to the skillet, until the tomatoes just soften, about 2 minutes.

7. 7

   Pour the sauce over the salmon, sprinkle with the parsley and basil and serve right away.

* Per serving · 4 servings · Values may vary.