Step 1

In a nonstick skillet with 1 tablespoon of neutral oil, sear your salmon with the skin side up to begin, season with salt and pepper on all sides as you sear.

Step 2

Cook on medium-high heat until crispy, about 3-4 minutes on each side and flip with a fish spatula. Remove your salmon, excess oil (keep a little drizzle), and set your salmon aside covered. *Note: remove your salmon with it a tad bit underdone with how you like it, because we will finish cooking at the end, I remove at around 115 degrees.

Step 3

Next, add your tomatoes with the remaining oil. Sear until bursted and has a little bit of char. You want some bursted to make the sauce, and some that stay whole, about 15-20 minutes.

Step 4

Then add in your shallots and garlic and sear with the tomatoes and sauce. Season with salt and pepper.*Note: You don’t want to add garlic and shallots first first with the tomatoes or else they will burn too quick.

Step 5

Next, add in a sprig of thyme and lemon zest. Season with salt and pepper. Mix well until everything is incorporated.

Step 6

Add back in your salmon and heat it through for another 5-6 minutes until fully cooked (around 125-135 degrees). Top and serve with fresh lemon juice and thyme.