An tasty weeknight dinner using minimal ingredients and prep-work.
Serves 2
Ingredients:
- 300g salmon fillet
- 1 packet of cherry or grape tomatoes
- 1 shallot, diced
- 3-4 cloves garlic, smashed
- Fresh or dried basil to taste
- Fresh or dried thyme to taste
- Fresh or dried oregano to taste
- Arugula (optional), massaged with salt and oil
Directions:
- Start by preheating your oven to 375 F.
- In a baking pan, add your tomatoes, shallot, garlic, herbs, salt and pepper. Cover with a generous amount of neutral oil. Bake for 30-40 minutes or until the tomatoes are soft and juicy.
- In the last 20 minutes, pat the salmon dry and salt both sides. In a medium hot pan, sear skin side down first, then flip to finish on the other side. Let rest for 2-3 minutes.
- Plate your arugula, the salmon, and drizzle on the confit tomatoes along with the other ingredients. Enjoy!
