Salt and Pepper Salmon with Melted Cherry Tomatoes
This dish, inspired by one of our favorites, Ina Garten, is so so simple. You won’t believe how delicious this dish is with so few ingredients. Great as the main course of a meal or if you’re just looking for an easy, healthy dinner! Either way, the slow cooking of onion and tomatoes draped over our sustainable salmon is simply heaven on a plate. Try it out and let us know how it goes!
This is where our inspiration came from:
Recipe
Salt and Pepper Salmon with Melted Cherry Tomatoes by Alicia Spangenberger heavily inspired by Ina Gartens “Salmon & Melting Cherry Tomato Recipe”
total time: 30 minutes
servings: 2
Ingredients:
2 six ounce Villa Salmon portions, thawed
salt & pepper
3 tbsp butter
1/2 sweet onion, chopped
1 clove garlic, minced
2 cups cherry tomatoes, halved
1 1/2 tbsp sherry vinegar
1 1/2 tbsp fresh basil leaves, julienned
Instructions:
Preheat the oven to 425 degrees Fahrenheit.
Heat 2 tbsp of the butter in a sauté pan and add onion. Cook over low heat for 5 minutes until onion becomes soft but not browned. Add garlic and cook for another couple minutes. Stir in the tomatoes with 1 tsp salt and 1/2 tsp pepper. Cook over low-medium heat for 10-15 minutes until sauce thickens slightly.
Remove the pan from the heat and stir in the vinegar and fresh basil.
Meanwhile, heat the remaining tbsp of butter in a cast iron pan. Generously season each side of the salmon portions with salt and pepper and sear on each side for 2 minutes and then place in the oven for about 5 minutes to finish cooking.
Plate the salmon first and drizzle sauce over the top. Garnish with fresh basil and enjoy!