Ingredients
Method
- Preheat oven to 400 F
- Whisk vinegar, oil, and garlic in a large bowl until blended. Gently stir in tomatoes, basil, onions, capers, and kosher salt and pepper to taste.
- Heat 2 tablespoons olive oil in large non-stick ovenproof skillet over medium-high heat until nearly smoking. Sear salmon fillets skin-side up 2 minutes. Flip, then transfer skillet to oven and cook 7-10 minutes more or until salmon is just cooked through. (depending on thickness) Be careful not to overcook. Mine took 7 minutes and my oven tends to run hot.
- Spoon tomato salad onto plates and top with grilled salmon.