Prepare this Pan-Roasted Salmon for a show-stopping entrée.
1 pint grape tomatoes, halved
1 tablespoon capers, drained
2 tablespoons De Nigris Rosé Wine Vinegar
5 tablespoons extra virgin olive oil, divided
4 salmon fillets with skin
salt and pepper
fresh parsley, minced
Preheat the oven to 425 degrees. Toss the tomatoes, capers, vinegar, salt, and pepper in a small bowl. Using an ovenproof skillet, heat 1 tablespoon olive oil over medium high heat. Season salmon on both sides with salt and pepper. Add the salmon to skillet, skin side up. Cook until well browned on the bottom, 3 to 4 minutes. Flip the salmon and transfer the skillet to the oven. Roast about 7 minutes or until salmon is cooked through. Transfer salmon to plates. Place skillet over medium high heat. Add tomato mixture and remaining oil. Cook until tomatoes soften, about 2 to 3 minutes. Pour sauce over the salmon and garnish with chopped fresh parsley.