1. Preheat oven to 450.
2. Heat 1 tablespoon olive oil in large skillet over medium-high heat. Season salmon with salt and pepper on both sides. Cook for 3-4 minutes per side, or until lightly golden brown and flaky. Transfer to a serving platter and cover with foil.
3. Add 2 more tablespoons olive oil to the skillet along with the tomatoes. Cook for 2 minutes, stirring often, then transfer skillet to the oven the cook for 10 minutes longer.
4. Meanwhile, combine the pinenuts, lemon zest, parsley, garlic, salt and pepper in a food processor until crumbly. Transfer to a small bowl.
5. Finish tomatoes with fresh basil. Pour tomato mixture over the salmon and sprinkle with the gremolata mixture. Serve.
Salmon with Pan-Roasted Tomatoes and Pinenut Gremolata
Serves 4
All you need:
4 tablespoons olive oil, divided
4 salmon filets, skin removed
1/2 cup cherry tomatoes, halved
1/2 cup yellow cherry tomatoes, halved
10 basil leaves, chiffonade
2 tablespoons pinenuts, toasted
Zest of 1 lemon
1/4 bunch flat-leaf parsley
1 peeled garlic clove
Salt and pepper, to taste
All you do:
1. Preheat oven to 450.
2. Heat 1 tablespoon olive oil in large skillet over medium-high heat. Season salmon with salt and pepper on both sides. Cook for 3-4 minutes per side, or until lightly golden brown and flaky. Transfer to a serving platter and cover with foil.
3. Add 2 more tablespoons olive oil to the skillet along with the tomatoes. Cook for 2 minutes, stirring often, then transfer skillet to the oven the cook for 10 minutes longer.
4. Meanwhile, combine the pinenuts, lemon zest, parsley, garlic, salt and pepper in a food processor until crumbly. Transfer to a small bowl.
5. Finish tomatoes with fresh basil. Pour tomato mixture over the salmon and sprinkle with the gremolata mixture. Serve.