Melting Cherry Tomatoes with Salmon

Good morning friends! We are in the middle of a facelift over here and I greatly appreciate your patience while we make all of the necessary changes! Now, about that salmon:

Every sunday, pre-baby and pro-free time, I would plug in my headphones, make a game plan, and get in a ‘cooking zone’. By the end of the day, I had a couple of dishes for the week and an ‘elaborate’ Sunday dinner. I would sink into the couch at 9 o’clock, put my feet up, and be completely exhausted and satisfied at the same time.

Those days are gone but I still enjoy making a game plan and ‘plugging in’ for 30 minutes to enjoy the perfect spring/summertime meal.

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We always have cherry tomatoes on the counter (we love Nature Sweet, they’re always firm and sweet (no one likes a squishy tomato)) and basil growing on the window sill. All I needed was some wild salmon and this dish, inspired by a recipe from Ina Garden’s Foolproof Cookbook, was on the table in 30 minutes. I served it with a simple spinach salad and a glass of wine. yum.

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Your 30 Minute Game Plan

1. Preheat the oven to 375 F’
2. Season salmon, sear top and bottom. Set aside

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3. Chop the onion and garlic. Start cooking onions.
4. While the onions are cooking, wash and slice your tomatoes.
5. Place the salmon in the oven. Cook 7-8 minutes per inch
6. Add the garlic and tomatoes to your pan.

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7. Add the balsamic and basil.

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8. Remove the Salmon from the oven.
9. Top with tomatoes. Serve.

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Salmon with Melting Cherry Tomatoes

1 cup finely chopped sweet onion
3 cloves of garlic
1 pint of Nature Sweet Cherry Tomatoes (red, yellow, or both)
1/2 tsp salt
1/4 tsp pepper
1 tablespoon balsamic vinegar
2 Tablespoons of julienned basil
4 6 oz filets of salmon (preferably wild)

Preheat oven to 375. Prepare a baking sheet with parchment, foil, or a sil-pat. Season both sides of the salmon, including the skin. Heat a medium frying pan over medium heat, grease a pan with olive oil (I used a Misto, but you can use pam or just use 1/2 tsp olive oil). When the pan is hot place the salmon, skin side down, in the pan and sear until crispy, flip and sear until the top has a bit of a brown ‘crust’ on top. Set aside.

In a separate pan, heat 1 tsp of olive oil over medium heat and add the onions. Cook for about 5 minutes until the onions are soft, translucent, but not browned.

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