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Roasted Wild Caught Salmon With Sweet Tomatoes
Ingredients
- 1 boneless, wild caught 6oz salmon filet
- 1 cup organic heirloom cherry tomatoes
- 1/8 cup whole pitted Kalamata or green olives, drained
- ¼ large organic lemon, seeded, peel and pith cut away, and roughly chopped
- ¼ large clove garlic, crushed and sliced thin
- 1 teaspoon capers
- ½ organic lemon, for squeezing
- 1 tablespoon of organic grape seed oil
- Himalayan salt or sea salt and cracked black pepper to taste
- 1 tablespoon organic extra-virgin olive oil
- 2 tablespoons organic parsley, chopped (optional garnish)
Instructions
Step 1
Heat oil in large sauté pan over medium-high heat.
Evenly season salmon fillet with salt and pepper. Add filet, skin side up, and allow to cook, undisturbed, about 4 minutes. Gently flip fish, and sear about 3-4 minutes, or until just cooked through.
Step 2
While fish is cooking, heat olive oil in large sauté pan at just below medium-high heat. Add garlic, lemon, and tomatoes, and sauté 2-3 minutes, until tomatoes start to soften. Add olives and capers, and sauté 2 minutes more (bursting some tomatoes), until everything is hot and tender.
Step 3
Add tomato mixture to serving plates, and arrange fillets on top. Squeeze lemon over all, and garnish with parsley, if using.
