Slammin' Salmon + Blistered Tomatoes

Preheat oven to 425 degrees.
Heat 3 TBSP olive oil in a pan. Add one chopped yellow or white onion and sauté over medium-low heat for 5-6 minutes, until fragrant. Add in 2 cloves minced garlic for one minute. Add in 1 pint halved grape tomatoes. Add a dash of pepper and 1 tsp kosher salt. Keep stirring occasionally for 10-15 minutes. Turn off heat — add in 1.5 TBSP balsamic vinegar +1.5 TBSP chopped fresh basil.
Brush salmon filets (wild-caught, 1/4 lb each x 4) with olive oil and some sea salt and pepper. Sear in a pan coated with olive oil until browned on each side. Transfer to sheet pans in the oven and cook until cooked through — 10 more minutes. Douse salmon in tomato mixture and serve.

Slammin’ Salmon + Blistered Tomatoes