Pan-Roasted Salmon with Tomato Vinaigrette

A few notes on this: avoid using frozen salmon at all costs. The freshness of the fish will be more noticeable the fewer elements there are in a dish. Prioritize using fresh ingredients and let the natural flavors do the talking. But also add salt.

Ingredients

1 pint grape tomatoes, halved

1 medium shallot, thinly sliced

1 tbsp drained capers

1 tbsp red wine vinegar (or Banyuls vinegar for a more nuanced result)

1/2 tsp kosher salt, plus more to season the fish

3 tbsp extra-virgin olive oil, divided

4 center-cut skin-on salmon fillets (about 7 oz each)

Freshly ground black pepper, to taste

1/2 tsp ground cumin

2 tbsp vegetable oil

1 tbsp fresh flat-leaf parsley, finely minced

1 tbsp fresh basil, finely chopped

Preparation

1. Preheat the oven to 425°F. In a medium bowl, combine the tomatoes, shallot, capers, vinegar, and 1/2 teaspoon of the salt and toss to coat. Set aside to macerate while you cook the fish — the salt will draw out the tomato juices and form the base of the vinaigrette.

2. Heat 1 tablespoon of the olive oil in a large ovenproof cast-iron skillet over medium-high heat until shimmering. Pat the salmon fillets dry and season generously on both sides with salt, pepper, and the cumin. Add the fillets skin-side up and sear without moving until deeply golden on the bottom, about 3 minutes. Flip carefully and transfer the skillet to the oven. Roast until the salmon is just cooked through and the flesh flakes easily at the thickest point, about 7 minutes. Transfer the fillets to plates and pour off any excess fat from the skillet.

3. Return the skillet to medium heat. Add the tomato mixture along with the vegetable oil and the remaining 2 tablespoons of olive oil. Cook, scraping up any browned bits from the bottom of the skillet, until the tomatoes just begin to soften and release their juices, about 2 minutes. Spoon the vinaigrette generously over each fillet, scatter with the parsley and basil, and serve immediately.