Pan-Seared Salmon with Tomatoes & Basil

Ingredients

• Olive oil

  1 ½ tbsp or 20g

• Atlantic salmon

  farmed, raw

  9 oz or 255g

• Salt

  table

  ³⁄₁₆ tsp or 1g

• Black pepper

  ground

  ³⁄₁₆ tsp or 0.4g

• Tomatoes

  red, raw

  ¾ cup, chopped or sliced or 135g

• Basil

  ¾ tbsp, chopped or 2g

• Oregano

  dried

  ⅜ tsp, leaves or 0.4g

Directions

1. Warm half of the olive oil in a large skillet over medium-high heat until shimmering.
2. Pat the salmon dry, then season all over with the salt and pepper.
3. Place the salmon in the skillet skin-side down and cook until the skin is crisp and the flesh is mostly opaque, about 4–5 minutes. Flip and cook 3–4 minutes more, or until just cooked through. Transfer to a plate.
4. Add the remaining olive oil to the same skillet.
5. Stir in the chopped tomatoes and cook, stirring occasionally, until they begin to soften and release juices, 3–4 minutes.
6. Add the basil and oregano and simmer until fragrant, about 2 minutes. Taste and adjust seasoning if needed.
7. Spoon the tomato-basil sauce over the salmon and serve immediately.