CRISPY SKIN SALMON WITH ROASTED CHERRY TOMATOES
Steps:
- preheat oven to 375 place whole tomatoes on small baking sheet and drizzle with 2 teaspoons oil & sprinkle with salt and pepper. roast for about 8 minutes or until they begin to split. Remove and let cool slightly. meanwhile, using a sharp knife, score the fillets. Sprinkle with S&P. Place fish skin side down, in a cold , heavy nonstick saute pan. Place over medium low heat. Increase the heat to high and cook for 2-3 minutes or until the skin turns golden brown. Turn the salmon and cook for 1-2 minutes more or until the fish is just pink in the middle. Place the lime juice in a bowl and slowly whisk in the oil and remaining 1/4 cup oil. Season with S&P. Mound small mound of baby greens on each place. Arrange the crispy skin salmon and roasted tomatoes over the greens. Drizzle some of the vinaigrette over the salmon and greens. Serve and smile
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