½ pound wild salmon

1 cup cherry tomatoes, sliced in quarters

½ small shallot, minced

1 clove garlic, minced

1 tablespoon olive oil

1 teaspoon apple cider vinegar

2 tablespoons fresh basil, finely chopped

celtic sea salt to taste



Turn oven on to 500°

Cut fish into 2 pieces, leaving skin on; rinse and pat dry with paper towel

Place fish skin side down on a metal baking sheet

Rub fillets liberally with olive oil, then sprinkle with salt

Reduce oven temperature to 275°, then put sheet with salmon on lowest rack

Roast 8 to 13 minutes –so that centers of thickest part of fillets are still translucent when cut into with a pairing knife

To make relish, stir together remaining ingredients from above in a medium size bowl

Remove salmon from oven, transfer to plates and serve with relish

What Are The Areas Of Your ife You WantTransformed Today?

What Are The Areas Of Your ife You Want
Transformed Today?

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