How To Make Pan-Roasted Salmon with Tomato Vinaigrette
Make dinner nights extra special with a serving of this soft and flaky roasted salmon, served with a side of fresh and tangy tomato-caper vinaigrette.
Serves:
Ingredients
- 10ozgrape tomatoes,(1 pint)
- 1shallot
- 1tbspcapers,drained
- 2tbspred wine vinegar
- salt
- 3tbspextra virgin olive oil
- 4center cut salmon fillets,with skin
- freshly ground pepper
- ½tspground cumin
- 2tbspcanola oil
- 1tbspparsley,minced
- 1tbspbasil,chopped
Instructions
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Preheat the oven to 425 degrees F.
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In a bowl, toss the tomatoes with the shallot, capers, vinegar and ½ teaspoon of salt
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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.
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Cook over moderately high heat for about 3 minutes until well-browned on the bottom. Carefully flip the fillets.
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Transfer the skillet to the oven and roast for about 7 minutes until the salmon is cooked through. Transfer the fish to plates and pour off any fat in the skillet.
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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, for about 2 minutes, until the tomatoes just soften.
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Pour the sauce over the salmon, sprinkle with the parsley and basil and serve right away, Enjoy!
Nutrition
- Calories: 1005.69kcal
- Fat: 70.56g
- Saturated Fat: 14.05g
- Trans Fat: 0.03g
- Monounsaturated Fat: 26.82g
- Polyunsaturated Fat: 18.52g
- Carbohydrates: 6.54g
- Fiber: 1.85g
- Sugar: 3.06g
- Protein: 82.16g
- Cholesterol: 217.80mg
- Sodium: 1190.14mg
- Calcium: 61.87mg
- Potassium: 1691.12mg
- Iron: 2.25mg
- Vitamin A: 36.25µg
- Vitamin C: 27.87mg
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