Pan-Roasted Salmon with Tomato Vinaigrette [0001031]

Ingredients:

4 salmon fillets
2 tablespoons olive oil
Salt and black pepper to taste
1 cup cherry tomatoes, halved
2 tablespoons red wine vinegar
2 tablespoons fresh basil, chopped
1 tablespoon fresh parsley, chopped
1 clove garlic, minced
1/4 teaspoon red pepper flakes (optional, for heat)

Instructions:

Season the salmon fillets with salt and black pepper on both sides.

Heat the olive oil in a large skillet over medium-high heat.

Add the salmon fillets to the skillet, skin-side down. Cook for 4-5 minutes without moving them, or until the skin is crispy and the salmon easily releases from the pan.

Flip the salmon fillets and cook for an additional 2-3 minutes on the other side, or until the salmon is cooked to your desired level of doneness. Remove the salmon from the skillet and set it aside.

In the same skillet, add the halved cherry tomatoes and sauté for 2-3 minutes, or until they start to soften and release their juices.

Stir in the red wine vinegar, chopped fresh basil, chopped fresh parsley, minced garlic, and red pepper flakes (if using). Cook for an additional 1-2 minutes, allowing the flavors to meld.

Season the tomato vinaigrette with salt and black pepper to taste.

Return the pan-roasted salmon fillets to the skillet, placing them on top of the tomato vinaigrette.

Spoon some of the vinaigrette over the salmon fillets.

Serve your Pan-Roasted Salmon with Tomato Vinaigrette hot, garnished with extra fresh basil or parsley if desired.

Enjoy this gluten-free dish that combines perfectly cooked salmon with a vibrant and flavorful tomato vinaigrette!