Salmon With Tomato Vinaigrette Recipe

Name: Salmon With Tomato Vinaigrette
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pint grape tomatoes, halved; 1 medium shallot, thinly sliced; 1 tablespoon drained capers; 2 tablespoons red wine vinegar; salt; 3 tablespoons extra virgin olive oil; 4 (7 ounce) salmon fillets, with skin; fresh ground pepper; 1/2 teaspoon ground cumin; 2 tablespoons canola oil; 1 tablespoon minced parsley; 1 tablespoon chopped basil

Servings: persons

1 pint grape tomatoes, halved
1 medium shallot, thinly sliced
1 tablespoon drained capers
2 tablespoons red wine vinegar
salt
3 tablespoons extra virgin olive oil
4 (7 ounce) salmon fillets, with skin
fresh ground pepper
1/2 teaspoon ground cumin
2 tablespoons canola oil
1 tablespoon minced parsley
1 tablespoon chopped basil

1
Preheat the oven to 425u00b0.
2
In a bowl, toss the tomatoes with the shallot, capers, vinegar and 1/2 teaspoon of salt.
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
Cook over moderately high heat until well-browned on the bottom, about 3 minutes. Carefully flip the fillets.
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
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
Pour the sauce over the salmon, sprinkle with the parsley and basil and serve right away.

384

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* 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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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 pint grape tomatoes, halved, 1 medium shallot, thinly sliced, 1 tablespoon drained capers, 2 tablespoons red wine vinegar, and more.

Yes, Salmon With Tomato Vinaigrette 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.

Salmon With Tomato Vinaigrette

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