If you love our Tuscan Butter Salmon, you'll love this recipe. It's got similar vibes but is much lighter and brighter without all the cream.
- 4 (6-oz.) salmon fillets
- 1 tsp. dried oregano
- Kosher salt
- Freshly ground black pepper
- 2 tbsp. extra-virgin olive oil
- 3 cloves garlic, minced
- 2 shallots, minced
- 3 c. halved cherry tomatoes
- Juice of ½ lemon
- ¼ 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 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 lemon juice.
- Serve salmon with tomato mixture spooned on top. Garnish each serving with basil and Parmesan, then drizzle with balsamic glaze.