If you love our Tuscan Butter Salmon, you’ll love this recipe. It’s got comparable vibes but is an awful lot lighter and brighter without all the cream.
4 (6-oz.) salmon fillets
1 tsp. dried oregano
Freshly ground black pepper
2 tbsp. extra-virgin olive oil
3 cloves garlic, minced
2 shallots, minced
3 c. halved cherry tomatoes
Juice of 1/2 lemon
1/4 c. thinly sliced basil
Freshly grated Parmesan, for serving
Balsamic glaze, for drizzling
- Season salmon all over with oregano, salt, and pepper.
- In a large skillet over medium heat, heat olive oil. When the oil is shimmering but not smoking, add salmon skin-side up and cook until deeply golden, about 6 minutes. Flip and cook 6 minutes, until salmon is opaque and flakes easily. Transfer to a plate.
- Add remaining tablespoon olive to skillet, then stir in garlic and shallots. Cook until garlic is fragrant, about 1 minute. Add tomatoes and season with salt and pepper. Cook, stirring frequently until tomatoes just begin to burst. Remove from heat and squeeze over the lemon juice.
- Serve salmon with tomato mixture spooned on top. Garnish each serving with basil and Parmesan, then drizzle with balsamic glaze.