Ingredients

Directions

Season salmon all over with oregano, salt and pepper. In a large skillet over medium heat, heat olive oil. When oil is shimmering but not smoking, add salmon skin-side up and cook until deeply golden, about 6 minutes. Flip and cook 6 minutes, until salmon is opaque and flakes easily. Transfer to a plate. Add remaining tablespoon olive to skillet, then stir in garlic and shallots. Cook until garlic is fragrant, about 1 minute. Add tomatoes and season with salt and pepper. Cook, stirring frequently, until tomatoes just begin to burst. Remove from heat and squeeze over lemon juice. Serve salmon with tomato mixture spooned on top. Garnish each serving with basil and Parmesan, then drizzle with balsamic glaze.

4 Servings0 Hrs 10 mins0 Hrs 25 mins4 (6-oz.) salmon fillets1 tsp. dried oreganoKosher saltFreshly ground black pepper2 tbsp. extra-virgin olive oil3 cloves garlic, minced2 shallots, minced3 c. halved cherry tomatoesJuice of 1/2 lemon1/4 c. thinly sliced basilFreshly grated Parmesan, for servingBalsamic glaze, for drizzling