I know I’ve been heavy on the salmon recipes lately but I’ve always cooked and posted whatever I happen to be craving and this salmon obsession has lasted a little longer than usual, ha! And now that I’ve discovered that tomatoes and salmon are so delicious together, there’s no stopping me. Kidding! This is the last one for awhile – I swear!
This easy, healthy dish is only 15 minutes to prepare and you can serve it to company or throw it together on a weeknight when you’re rushed for time.
I saw this recipe originally on bon appetit three years ago when I was blogging as a hobby and I’ve wanted to make it ever since. I changed up the recipe by substituting my pickled leeks for red onions and I did a quick grill then roast on the salmon.
I’m lucky to have made a friend of the manager of the seafood department at my local market. Lori lets me know about all the upcoming sales and she made sure I was able to get my hands on this beautiful Norwegian salmon. She is from the east coast of Canada and given that I spent quite a few years on the west coast, we love to talk seafood, exchange cooking and budget tips and always a few laughs. She also points out brands that are wild, organic and sustainable. Thanks, Lori – it’s great to know I’m always going to see a friendly face at the market!
There’s nothing easier than throwing this simple tomato salad together and some salmon on the BBQ or for a quick roast in the oven. Don’t forget the glass of chardonnay. Cheers!
- 4 skinless salmon fillets
- 2 tbsp. white balsamic vinegar
- 2 tbsp. extra virgin olive oil
- 1 tsp. minced garlic
- 1½ lb. mixed heirloom or regular tomatoes
- ½ c. torn fresh basil leaves
- ¼ c. diced red onion (or [url href=”https://simplyfreshdinners.com/2016/05/14998.html” target=”_blank”]pickled leeks[/url])
- 2 tbsp. capers
- Preheat oven to 400 F
- Whisk vinegar, oil, and garlic in a large bowl until blended. Gently stir in tomatoes, basil, onions, capers, and kosher salt and pepper to taste.
- Heat 2 tablespoons olive oil in large non-stick ovenproof skillet over medium-high heat until nearly smoking. Sear salmon fillets skin-side up 2 minutes. Flip, then transfer skillet to oven and cook 7-10 minutes more or until salmon is just cooked through. (depending on thickness) Be careful not to overcook. Mine took 7 minutes and my oven tends to run hot. Read[url href=”https://simplyfreshdinners.com/2014/03/baked-salmon-lemon-dill-parsley.html” target=”_blank”]this post[/url] if unsure about thickness and cooking times.
- Spoon tomato salad onto plates and top with grilled salmon.