INGREDIENTS

  • olive oil
  • 2 salmon filets
  • 1 teaspoon kosher salt
  • fresh cracked pepper
  • 1 cup cherry tomatoes, halved
  • 1/4 cup white wine
  • 1/4 cup fresh lemon juice
  • 1/4` cup fresh parsley, chopped

DIRECTIONS

  1. Take an Anolon Advance Tri-Ply Bronze Skillet and heat with about 3 tablespoons of olive oil to medium-high heat.
  2. While the oil is heating up, season the skin side of the salmon fillets with ½ teaspoon of salt and fresh cracked pepper. Place the salmon in the hot pan, skin side down. Cook for about 3-5 minutes until skin is golden brown and crispy. While the skin side is getting brown, season the other side of the salmon with ½ teaspoon of kosher salt and fresh cracked pepper.
  3. Flip the salmon and brown the other side for about another 3-4 minutes on medium-high heat. Then, add in the cherry tomatoes, white wine, and lemon. Let simmer for a couple of minutes to create a sauce. You can drizzle more olive oil at this point, if desired.
  4. Add the chopped parsley and serve over pasta, rice, quinoa or steamed vegetables.
  • Yield: 2 Servings
  • Cuisine: American
  • Course: Entrée