Ingredients:
1 pound salmon
2 cups cherry tomatoes, sliced in quarters
1 small shallot, minced
2 cloves garlic, minced
2 Tablespoons olive oil
2 teaspoons apple cider vinegar
4 Tablespoons fresh basil, finely chopped
Sea salt to taste
Directions:
Preheat oven to 500°
Cut fish into 4 pieces, leaving skin on; rinse and pat dry with paper towel. Place fish skin side down on a metal baking sheet. Rub fillets liberally with olive oil, then sprinkle with salt.
Reduce oven temperature to 275°, and place sheet with salmon on the lowest rack.
Roast 8 to 13 minutes –so that centers of thickest part of fillets are still translucent when cut into with a paring knife.
To make relish, stir together remaining ingredients from above in a medium size bowl.
Remove salmon from oven, transfer to plates and serve with relish.
Makes 4 servings
This recipe was inspired in whole or in part by Elana’s Pantry
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