46-oz. salmon fillets (I used 1 large salmon and cut it into fillets much more cost effective),
1tsp.dried oregano
1tspgarlic powder
Sea salt
Freshly ground black pepper
2tbsp.extra-virgin olive oil
5clovesgarlicminced,
2shallotsminced (can substitute for yellow onion),
3c.halved cherry tomatoes
Juice of 1/2 lemon
Serving
Freshly grated Parmesan
1/4c.thinly sliced basil
Balsamic glazefor drizzling
Instructions
Season salmon all over with oregano, garlic powder, sea salt and pepper.
In a large skillet over medium heat, heat olive oil. When oil starts to shimmer, 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 lemon juice.
Serve salmon with tomato mixture spooned on top. Garnish each serving with basil and Parmesan, then drizzle with balsamic glaze.