- Season salmon with oregano, salt and pepper.
- In a large skillet over medium heat, add 1 tablespoon olive oil.
- When oil is shimmering but not smoking, add salmon skin-side up and cook until deeply golden, about 6 minutes.
- Flip and cook 6 minutes, until salmon is opaque and flakes easily.
- Transfer to a plate.
- Add remaining tablespoon olive oil to skillet, then stir in garlic and shallots.
- Cook until garlic is fragrant, about 1 minute.
- Add tomatoes and season with salt and pepper.
- Cook, stirring frequently, until tomatoes just begin to burst.
- Remove from heat and squeeze lemon juice on tomatoes.
- Serve salmon with tomato mixture spooned on top.
- Garnish with basil and Parmesan, then drizzle with balsamic glaze if desired.
Serves 4.
Balsamic Glaze (optional):
- In a small saucepan over medium heat, add balsamic vinegar and honey and simmer until reduced by half; set aside.
Approximate Nutrient Analysis per serving (not including salt to taste, and not including glaze and parmesan cheese):
450 calories, 30 g fat, 6 g saturated fat, 95 mg cholesterol, 115 mg sodium, 7 g carbohydrate, 2 g fiber, 4 g sugar, 36 g protein