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1
Preheat oven to 425 degrees F. Halve tomatoes and discard seeds.
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2
Finely chop.
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3
Peel shallot and mince.
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4
Rinse mint and basil and pick leaves, discarding stems.
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5
Peel kohlrabi and cut into 1/2-inch pieces.
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6
Rinse sweet potato and cut into 1/2-inch pieces.
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7
Rinse salmon and pat very dry with paper towel.
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8
On a baking sheet, toss kohlrabi and sweet potato with 1 tablespoon olive oil, salt, and pepper.
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9
Arrange in single layer and roast until golden and tender, about 18 minutes.
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10
While vegetables roast, heat 1 tablespoon olive oil in a small pan over medium heat.
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11
When oil is shimmering, add shallot and tomato and cook until soft and saucy, about 10 minutes.
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12
Remove from heat and stir in sherry vinegar.
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13
Taste and add salt and pepper as needed.
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14
Set aside.
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15
While tomatoes cook, pat salmon dry again with paper towel.
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16
Sprinkle flesh sides with sumac and season with salt and pepper.
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17
Heat 1 tablespoon olive oil in a medium pan over medium heat.
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18
When oil is shimmering, add salmon, flesh-side down, and cook until golden and medium rare, 3 to 4 minutes per side.
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19
When vegetables are roasted, add mint, basil, and 1/2 tablespoon olive oil to baking sheet and toss to wilt.
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20
Taste and add salt and pepper as needed.
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21
Divide roasted vegetables evenly between 2 plates and top with salmon.
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22
Spoon over tomato vinaigrette and serve.
