Pan-Roasted Naked Salmon with Tomatoes, Capers, and Dill
This recipe creates a bright and rustic tomato sauce for crisped salmon fillets. It’s super easy and you’ll have a fresh tasting dish on the table in about 30 minutes.Ingredients
1 pint Cherry Tomatoes, halved
1 tbsp. Capers, drained
2 tbsp. Red Wine Vinegar
1/2 tsp. Kosher Salt, divided
3 tbsp. Stew Leonard’s Extra Virgin Olive Oil
4 Stew’s Naked Salmon Fillets, skin on, about6 oz. each
1/4 tsp. Pepper
2 tbsp. Vegetable Oil
1 tbsp. Dill, chopped
Preheat oven to 425°F.
In a small bowl, add the tomatoes, capers, vinegar, ¼ teaspoon salt, and toss together.
In a medium ovenproof skillet, heat 1 tablespoon of the olive oil over medium-high heat. Season the salmon fillets with the remaining salt and pepper.
Add the salmon fillets to the pan skin-side up and cook until bottoms are golden brown, 3-4 minutes.
Flip the salmon over and place the skillet in the oven. Roast about 7 minutes or until salmon is cooked through. Remove the salmon fillets to a platter and reserve warm.
Place a separate skillet over medium-high heat, add the tomato mixture, vegetable oil and remaining olive oil. Cook until tomatoes soften, about 2 – 3 minutes.
Pour over the fish, sprinkle with the chopped dill and serve.