Pan Roasted Salmon with Tomato Vinaigrette
Ingredients
- 1 pint grape tomatoes, halved
- 1 medium shallot, thinly sliced
- 1 tablespoon drained capers
- 2 tablespoons red wine vinegar
- 1/2 teaspoon kosher s alt, plus more to season the fish
- 3 tablespoons extra-virgin olive oil, divided
- 4 center-cut salmon fillets with skin (about 7 ounces each)
- Freshly ground black pepper
- 1/2 teaspoon ground cumin
- 2 tablespoons canola oil
- 1 tablespoon minced parsley
- 1 tablespoon chopped basil
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