Pan-fried salmon with melting cherry tomatoes

Ingredients:

• 1 cup chopped sweet onion, such as Vidalia
• 2 tsp. crushed garlic (2 cloves)
• 2 cups cherry or grape tomatoes, halved lengthwise
• 1.5 tbsp balsamic vinegar
• 1.5 tbsp thinly sliced ​​fresh basil leaves
• 1 salmon fillet (900 g), cut into 4 pieces

Preparation:

1. Preheat oven to 220°C.
2. Heat 3 tablespoons of olive oil in a 25 cm (10 in) skillet. Add the onion and cook over medium-low heat, stirring occasionally, for 5 minutes, until very soft but not browned. Add the garlic and cook for another minute. Add the tomatoes, 1 teaspoon of salt, and 1/2 teaspoon of black pepper and cook over medium heat, stirring occasionally, for 10-15 minutes, until the liquid has evaporated and the tomato juices have thickened slightly. Turn off the heat and stir in the balsamic vinegar and basil.
3. Meanwhile, place a 25cm (10-inch) cast-iron skillet over high heat and cook for 5 minutes. Brush the salmon on all sides with olive oil, season generously with salt and black pepper, and place it skin-side up in the skillet. Cook for 3-4 minutes, without moving, until golden brown. Using a small metal spatula, flip the fish skin-side down and return the skillet to the oven for 8 minutes. The salmon will not be cooked through. Transfer the fish to a serving platter, cover with foil, and let rest for 5 minutes.
4. Heat the tomatoes, season with salt to taste and serve hot, warm or at room temperature alongside the grilled salmon.