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