Salmon with Balsamic-Blistered Tomatoes

• servings: 4 servings
• active time: 15 minutes
• total time: 30 minutes

Ingredients

4 Tbsp. extra-virgin olive oil, divided

4 (6-ounce) skin-on salmon fillets

1 tsp. kosher salt, divided

1/2 tsp. freshly ground black pepper

1/2 cup thinly sliced shallots

3 cups cherry tomatoes

2 garlic cloves, thinly sliced

1/2 cup torn basil leaves, divided

Pinch of crushed red pepper flakes (optional)

2 Tbsp. balsamic vinegar

Directions

Position the oven rack to the upper third of your oven; it should be about 6 inches from the broiling element at the top. Preheat broiler to HIGH. Arrange salmon fillets, skin side-down, on a large rimmed baking sheet or baking dish. Drizzle with 2 Tablespoons olive oil, and season with 1/2 teaspoon salt and black pepper.Broil the salmon fillets, rotating the pan once halfway through, until the salmon flakes easily with a fork and appears medium in the center, about 8 to 10 minutes. If you prefer your salmon well-done, leave it in for another 1 to 2 minutes.

Meanwhile, heat remaining 2 Tablespoons olive oil in a large skillet over medium. Add shallots and cook until soft, about 2 to 3 minutes. Add tomatoes, garlic, 1/4 cup of the basil, remaining 1/2 teaspoon salt, and red pepper flakes (if using).Cook for 5 to 7 minutes, until the tomatoes start to break down. Add balsamic vinegar and cook 2 more minutes.

Place salmon fillets on a platter and spoon balsamic-tomato mixture overtop. Garnish with remaining torn basil leaves.

Nutrition

• Serving Size: 1 fillet with tomato top
• Calories: 412 kcal
• Total Fat: 25 g
• Saturated Fat: 3 g
• Sodium: 760 mg
• Total Carbohydrate: 8 g
• Dietary Fiber: 2 g
• Total Sugars: 3 g
• Protein: 37 g