516 Cal | Protein 51 g | Fat 28 g | Carbs 15 g
1 tbsp, Extra Virgin Olive Oil
1 tbsp, Vinegar
1 cloves, Garlic
2 cup, Cherry tomatoes
1/2 lb, Salmon fillets
Salt and pepper to taste
Season the skin-side of the salmon with salt and pepper. Coat the bottom of a large skillet with the olive oil and turn on medium-high heat.
Add the fish, skin-side down, to the hot oil. Press down on the fish gently with a spatula (do this several times while it's cooking).
Cook until you see that the salmon is cooked about halfway up the sides of the fish -- around 5 mins.
Next, gently flip each piece of salmon over, raise the heat to high, and cook for 30 seconds. Remove the salmon to a platter, skin-side up.
Make the sauce: put the tomatoes, garlic, salt, pepper and vinegar into a blender. Pulse a few times until the tomatoes are in pieces, but it's not smooth. Pour some sauce into the bottom of individual shallow bowl. Lay fish on top of the sauce, skin-side up.