Makes 3-4 Servings
1.25 lbs of salmon cut into individual portions
¼ tspn salt
¼ tspn pepper
2 tb olive oil divided
1 pint of cherry tomatoes cut in half
2 garlic cloves minced
10 inch oven safe sauté pan
8 inch non-stick sauté pan
Prep time: 10 minutes | Cook time: 15 minutes
Preheat oven to 400 degrees. In a 10-inch stainless steel or non-stick oven safe sauté pan preheat 1 tb of olive oil over medium heat. Once olive oil is hot, place the salmon pieces skin side up and brown for 4 minutes. Turn over and brown for another 2 minutes. Salt and pepper gently and put on the middle rack of the oven. Roast for 9 minutes.
Meanwhile the salmon is roasting. In an 8-inch non-stick sauté pan preheat the remaining 1 tb of olive oil over medium heat. Add the cherry tomatoes and toss to cover with olive oil. Sauté for 4-5 minutes until tomatoes start to give up their juice and soften. Once softened salt with ¼ tspn salt and add the garlic. Toss again and sauté for another 2 minutes. Take off heat and reserve for later.
Take out of the oven and cover with aluminum foil for 5 minutes. Place 1 portion in the middle of the plate and add the sautéed tomatoes on top.
Serve with your favorite salad or roasted asparagus and enjoy!