Ingredients:

  • 1/4 pint (approx. 140g) Grape Tomatoes, halved
  • 1/4 cup (30g) Red Onion, minced
  • 1 tablespoon + 1/2 teaspoon (22.5 ml) Olive Oil, extra virgin
  • 1/2 tablespoon (7.5 ml) Capers, drained
  • 1/2 tablespoon (7.5 ml) Red Wine Vinegar
  • 1/2 tablespoon (approx. 2g) Fresh Parsley, chopped
  • 2 Salmon Filets, skin-on, 6 oz (170g) each
  • 1/2 teaspoon (2.5 ml) Olive Oil, extra virgin
  • 1 dash Black Pepper, freshly ground
  • Salt, to taste

Instructions:

  1. In a medium bowl, combine the halved grape tomatoes, minced red onion, 1 tablespoon of olive oil, capers, and red wine vinegar. Gently toss to combine and set aside.
  2. Pat the salmon filets dry with paper towels. Season both sides of the salmon with salt and pepper.
  3. Heat the remaining 1/2 tablespoon of olive oil in a large non-stick skillet over medium-high heat. Once the oil is shimmering, carefully place the salmon filets skin-side down in the hot skillet.
  4. Cook the salmon skin-side down for 7 minutes, or until the skin is crispy and golden brown, and the flesh is mostly cooked through.
  5. Flip the salmon filets and cook for an additional 1 minute, or until the salmon is cooked through and flakes easily with a fork. Remove the salmon from the pan and set aside on a plate.
  6. Add the tomato salsa to the hot skillet and reduce the heat to low. Cook for 2 minutes, stirring occasionally, until the tomatoes are slightly softened and warmed through.
  7. Top each salmon filet with the warm tomato and caper salsa. Sprinkle with fresh parsley. Serve immediately.