Ingredients

4 (6-oz.) salmon fillets

1 tsp. dried oregano

Kosher salt

Freshly ground black pepper

2 tbsp. extra-virgin olive oil

3 cloves garlic, minced

2 shallots, minced

3 c. halved cherry tomatoes

Juice of 1/2 lemon

1/4 c. thinly sliced basil

Freshly grated Parmesan, for serving

Balsamic glaze, for drizzling

Preparation

Step 1Season salmon all over with oregano, salt and pepper. Step 2In a large skillet over medium heat, heat olive oil. When oil is shimmering but not smoking, add salmon skin-side up and cook until deeply golden, about 6 minutes. Flip and cook 6 minutes, until salmon is opaque and flakes easily. Transfer to a plate. Step 3

Add remaining tablespoon olive to skillet, then stir in garlic and shallots. Cook until garlic is fragrant, about 1 minute. Add tomatoes and season with salt and pepper. Cook, stirring frequently, until tomatoes just begin to burst. Remove from heat and squeeze over lemon juice. Step 4

Serve salmon with tomato mixture spooned on top. Garnish each serving with basil and Parmesan, then drizzle with balsamic glaze.

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