Ingredients for 2 People
12 oz cherry tomatoes, halved
1 tbsp capers, drained
2 tbsp Buona Cucina Rosé White Balsamic Vinegar
5 tbsp extra virgin olive oil, divided
4 salmon fillets, skin on
Salt and pepper, to taste
Fresh parsley, finely chopped
Directions
Prep: Preheat the oven to 220°C (425°F). Halve 12 oz cherry tomatoes and drain 1 tbsp capers.
Mix: In a bowl, combine the tomatoes, capers, 2 tbsp Rosé White Balsamic Vinegar, salt, and pepper.
Sear: Heat 1 tbsp olive oil in an ovenproof pan over medium-high heat. Season 4 salmon fillets with salt and pepper. Place the salmon in the pan, skin side up, and cook for 3-4 minutes until browned.
Roast: Flip the salmon and transfer the pan to the oven. Roast for 7 minutes or until cooked through.
Finish Sauce: Remove the salmon from the pan. Add the tomato mixture and remaining 4 tbsp olive oil to the pan. Cook for 2-3 minutes until the tomatoes soften.
Serve: Spoon the tomato sauce over the salmon, garnish with chopped fresh parsley, and enjoy!