Ingredients
24 oz salmon fillet, (4 pieces, 6-ounce each)
2 cups grape tomatoes
2 cups cherry tomatoes
4 tbsp olive oil
4 tbsp dry white wine
2 tbsp lemon juice, set aside 1 tbsp for the tomatoes
2½ tsp salt, set aside ½ tsp for the tomatoes
¼ tsp fresh ground pepper
2 fresh thyme sprigs, finely chopped
1 tsp sweet paprika
⅛ tsp cumin powder
Preparation
In a mixing bowl, season the tomatoes with ½ teaspoon of salt, cumin, and 1 tablespoon of lemon juice. Mix them all together then set aside.
Next, season the salmon fillets with remaining salt, pepper, and paprika. Then heat up the skillet over medium heat.
Add some olive oil in the hot skillet and start cooking the salmon fillets skin side up for the first 5 minutes, then flip them over and continue cooking for another 5 minutes. When done, set them aside on a plate.
Using the same pan, add the tomatoes, thyme, and wine. Stir frequently for about 5 minutes or until the tomatoes begin to burst, then add in the remaining lemon juice.
Turn off the heat then place salmon fillets back in to the pan. Serve and enjoy!
