Pan-Roasted Salmon with Tomatoes

by Charlie McCarthy, Sr.

Ingredients

• 2 tbsp olive oil
• 4 salmon fillets
• salt
• pepper
• 2 cups cherry tomatoes
• 1/3 cups white wine
• 2 tbsp capers
• green beans
• basil

Recipe

1. In a large skillet over medium-high heat, heat olive oil. Season salmon fillets all over with salt and pepper. When oil is shimmering but not smoking, add salmon skin side up and cook until deeply golden, about 3 minutes. Carefully turn the salmon over. Add cherry tomatoes, white wine and capers. Cover and cook 7 minutes more until the salmon flakes.
2. Serve over green beans cooked the way you like and sprinkle with basil.

Enjoy!